Goulash with Garlic Mashed Potatoes


Goulash with Garlic Mashed Potatoes

Ready in: 2 hours
Yield: 4 servings

For the goulash:

1 lb (450 g) beef meat
3 onions
2 tablespoons all-purpose flour
12.35 oz (350 g) tomatoes
5 fl. oz (150 ml) water
4 fl. oz (125 ml) red wine
2-3 tablespoons sunflower oil
salt
freshly ground pepper

1. Wash the tomatoes. Put them into a bowl and pour over with boiling water, enough to cover. Let stand for 5 minutes. Drain the tomatoes, then peel off the skin and remove from the seeds. (Reserving the juice.) Sieve the tomato juice into a small bowl. Cut the tomatoes in cubes. Rinse the beef with cold water and pat dry with kitchen paper. Cut the beef into cubes. Slice the onions. Cover the beef cubes and sliced onions with the flour all over. Shake off any excess.

2. Heat 2-3 tablespoons of sunflower oil in a deep, non-stick frying pan. Add the beef cubes and cook over medium heat until browned all over, about 2-3 minutes. Season with salt and pepper to taste. Add the onions and cook for another minute. Stir in the tomatoes, the tomato juice and cook for another minute. Add the wine and water and stir gently to blend. Season lightly with salt.

3. Reduce the heat, partly cover the pan and simmer genly until the beef is tender, about 1 1/2 – 2 hours, stirring occasionally. When the sauce gets too thick/dry, add a bit more water and stir, scraping up any bits that cling to the pan. Cover the pan and repeat, if necessary. (Don’t add too much water though, we are not making a soup.) #( ^ O ^ )#

For the mashed potatoes:

1.54 lb (700 g) potatoes
2 garlic cloves
3 1/2 fl. oz (100 ml) milk
2 tablespoons butter
1 handful of fresh parsley
1 handful of fresh dill
1 fresh nutmeg (we only need 1 pinch of grated nutmeg)

1. Finely chop the garlic cloves and fresh herbs. Grate the nutmeg. (Not the whole nutmeg, you will only need 1 pinch of grated nutmeg). Peel, wash and dry the potatoes. Cut the potatoes in half.

2. Melt the butter in a small pan until sizzling. Add the garlic and cook until softened, about 2-3 minutes. Season lightly with salt and pepper. Add the fresh herbs and stir to mix. Remove the pan from the heat and set aside.

3. Bring the milk to the boil and set aside. Place the potatoes in a large pot of lightly salted, cold water. Bring to a boil and cook until tender when pierced with a knife, about 10-15 minutes. Drain in a colander and put them back into the pot. Mash the potatoes with a potato masher. Add the milk and grated nutmeg and stir briefly to blend.

4. Add the garlic mixture and mix gently to blend.

5. Serve the mashed potatoes with the goulash. Sprinkle with chopped dill and parsley to taste.

Per serving:

Energy: 561 kcal / 2348 kJ
Fat: 29 g
Carbohydrates: 38 g
of which sugars: 8 g
Protein: 28 g
Fibre: 5,7 g

Personal note: I had to cook the goulash for about 2 hours until the beef meat got tender.( It depends on the meat). You may only have to cook the meat for about 1 1/2 hours or 1 hour and 45 minutes. Always taste the meat for tenderness, before serving the meat. 

 


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