1 kg (2 lb) blade or chuck steak
3 tablespoons butter or oil
3 onions, chopped
1 green capsicum, seeded and chopped
1 garlic clove, crushed
1 cup chopped, peeled tomatoes
salt and pepper
1 tablespoon paprika
1/2 cup stock
375 g (12 oz) French beans, sliced
2 carrots, sliced
3 tablespoons butter or oil
3 onions, chopped
1 green capsicum, seeded and chopped
1 garlic clove, crushed
1 cup chopped, peeled tomatoes
salt and pepper
1 tablespoon paprika
1/2 cup stock
375 g (12 oz) French beans, sliced
2 carrots, sliced
for the Poppy seed noodles
250 g (8 oz) noodles
1 1/2 tablespoons poppy seeds
2 tablespoons butter
1 1/2 tablespoons poppy seeds
2 tablespoons butter
method
1. Cut meat into large cubes.
2. Heat half the butter or oil in a frying pan and brown meat on all sides, remove to casserole dish.
3. Add remaining butter to pan and saute onion, capsicum and garlic until onion is transparent.
4. Stir in tomatoes, salt and pepper to taste, paprika and stock.
5. Bring to the boil and pour over meat in casserole.
6. Cover and cook in a moderately slow oven 150-160°C (300-325°F) for 1 1/2 hours.
7. Add prepared beans and carrots. Cover and cook for a further 30 to 45 minutes or until meat and carrots are tender.
8. Serve with poppy seed noodles.
2. Drain, add poppy seeds and butter, toss together gently and serve immediately with goulash.
2. Heat half the butter or oil in a frying pan and brown meat on all sides, remove to casserole dish.
3. Add remaining butter to pan and saute onion, capsicum and garlic until onion is transparent.
4. Stir in tomatoes, salt and pepper to taste, paprika and stock.
5. Bring to the boil and pour over meat in casserole.
6. Cover and cook in a moderately slow oven 150-160°C (300-325°F) for 1 1/2 hours.
7. Add prepared beans and carrots. Cover and cook for a further 30 to 45 minutes or until meat and carrots are tender.
8. Serve with poppy seed noodles.
for the Poppy seed noodles
1. Cook noodles in boiling, salted water for 12 to 15 minutes or until tender.2. Drain, add poppy seeds and butter, toss together gently and serve immediately with goulash.
serving amount
serves: 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
