Beef Goulash

[thaigerd]

A perfect day for cooking and this dish: Hungarian Beef Goulash.

Anther rainy day here in Phuket and heading to Central to find a good piece of beef and all the other ingredients.

Some rough explanations how to do:

Cut the beef in cubes, season with salt and black pepper

Fry in hot oil until the beef has a nice brown colour

Add he onions, tomatoes and bell peppers

Keep on frying again until all the ingredients have a dark colour

Add 2-3 small spoons tomato paste

.....and again keep on frying

add a cup of water or stock

simmering until all the liquid is reduced and your Goulash starts frying again

add sme water again and reduce

repeat this "adding water & reduce procedure" until your Goulash has a nice dark brown colour

now cover your pan or pot and let it simmer until the beef is soft

pass the sauce from the Goulash through a strainer to get rid of the tomato & bell pepper skin

thicken your Goulash wih some starch(as more onions you cook with the Goulash as less starch you need for thickening)

Here are some pics:

The final dish:

[Naam]

you freaking sadist! i'm on a diet

[sceadugenga]

Now that's nice Thaigerd. I knew a similar recipe once using small whole onions. I'll peel the tomatoes first and maybe burn off the pepper skin, they add bitterness if cooked in anyway.

Some paprika powder maybe if you can find it? Easily brought from overseas anyway.

Your cooking technique is superb.

Doctor, there's not much fattening in that, lean beef and veg. Just go easy on the noodles or mashed potatoes that you use to accompany it.

[thaigerd]

Now that's nice Thaigerd. I knew a similar recipe once using small whole onions. I'll peel the tomatoes first and maybe burn off the pepper skin, they add bitterness if cooked in anyway.

Some paprika powder maybe if you can find it? Easily brought from overseas anyway.

Your cooking technique is superb.

Doctor, there's not much fattening in that, lean beef and veg. Just go easy on the noodles or mashed potatoes that you use to accompany it.

I did not mention it:

Yes, I've added some paprika powder(noble sweet), widely available in many supermarkets.

A very, very old way for the perfect Goulash seasoning:

Skin of a yellow lemon (but only the yellow part!!!!!!!)

Carraway seed

Garlic

Bayleaves

Majoran

Put these ingredients with some oil in a blender until smooth like tooth paste.

Or you sprinkle all these ingredients on spreaded butter on a chopping bard and chop it with a big knife until smooth.

You can keep this paste in ur fridge for further cookings.

Gerd

[Naam]

Now that's nice Thaigerd. I knew a similar recipe once using small whole onions. I'll peel the tomatoes first and maybe burn off the pepper skin, they add bitterness if cooked in anyway.

Some paprika powder maybe if you can find it? Easily brought from overseas anyway.

Your cooking technique is superb.

Doctor, there's not much fattening in that, lean beef and veg. Just go easy on the noodles or mashed potatoes that you use to accompany it.

goulash without paprika is like a lady without a pu***! available all over... i mean paprika

[Prakanong]

That sounds lovely

Found a cheap source of beef here in Singapore - the Thai supermarket at Golden Mile - 3 dollars a big lump ;-)

Got a pal arriving from Scotland next week so I will experiement on him - thanks