Recipe Eva’s goulash : Hearty Dishes and Tasty

Recipe Eva’s goulash : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Eva’s goulash has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

For a comforting winter stew recipe try Eva’s goulash.

Ingredients:

  • 1/2 cup plain flour
  • 2 tablespoons sweet paprika
  • 1kg beef chuck steak, trimmed, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 3 medium brown onions, halved, sliced
  • 3 rashers shortcut bacon, chopped
  • 1/4 cup red wine
  • 2 1/2 cups hot water
  • 400g button mushrooms, sliced
  • 1/2 teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice
  • 1/3 cup sour cream
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Steamed white rice, to serve

Method

  • Step 1
    Place flour, paprika and salt and pepper in a snap-lock bag. Add steak. Toss to coat. Shake off excess. Place on a plate.
  • Step 2
    Heat half the oil in a heavy-based saucepan over medium-low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium-high. Cook steak, in batches, for 3 to 4 minutes or until browned. Return garlic mixture to pan.
  • Step 3
    Add red wine and hot water, adding more water to completely cover, if necessary. Stir to combine.
  • Step 4
    Bring to a simmer, stirring. Reduce heat to low. Cover. Cook, stirring occasionally, for 2 hours or until beef is tender.
  • Step 5
    Add mushrooms, lemon rind and lemon juice. Cook for 10 minutes or until mushrooms are tender. Remove from heat. Stir in sour cream. Top with parsley. Serve with rice.

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