Recipe of the Month
Highland Beef Gulasch
Ingredients for 4 servings:
1kg Highland Beef Stewing Steak
2 diced brown onions, 1/2litre beef stock, 400g diced roma tomatoes, 2 cloves of garlic, 1 potato finely grated (raw)
3 tablespoons of sweet Hungarian paprika, 2 teaspoons majoram, 1/2 teaspoon caraway seeds, lemon peel, salt, pepper
clarified butter (ghee)
 | Cut the stewing steak into dice and heat the clarified butter in a casserole. Fry the beef in several portions in the casserole. When the beef is fried add the diced onions, garlic and the sweet Hungarian paprika and stir well. Be careful not to burn the paprika. After 2 minutes add the beef stock, diced roma tomatoes, majoram and the caraway seeds. Cover the casserole and reduce the heat. Let the Gulasch simmer for at least 1 hour. |
| Cut the lemon peel in very small pieces and add it to the Gulasch. To give the Gulasch a good consistency, add the finely grated potato (raw) and simmer for another 10-15minutes. |
| Season to taste with salt and pepper. Serve with homemade dumplings (knoedel), rice or a fresh crusty bread. Enjoy! |
You may want to try a variation of this dish which is called Szegediner Gulasch. For this dish you add diced potatoes and sauerkraut before simmering the Gulasch. Also a very tasty dish!
© Duel M Highland Cattle