Beef Goulash with Onions
by Editorial Staff
No meat-eater can resist this delicious and aromatic beef goulash with onions. When stewed for a long time in tomato-onion sauce, the meat becomes very soft and juicy. Beef stew will perfectly complement any side dish.
Cook: 2 hours
Servings: 4
Ingredients
- Beef (pulp) – 500 g
- Onions – 500 g
- Garlic – 2 cloves
- Tomato paste – 2 tbsp
- Ground dried paprika – 1 teaspoon
- Worcestershire sauce (Worcester) – 1 tbsp
- Vegetable oil – 40 g
- Salt to taste
- Ground black pepper – to taste
- Hot water – 250-300 ml
Directions
- Wash the beef, dry it and cut into pieces about 3 cm in size.
- Heat the pan well with vegetable oil (20 g). We spread the pieces of meat in the pan so that they do not lie close to each other, and fry the beef on all sides over medium heat until golden brown (a few minutes).
- Peel the onion and garlic.
- Cut the onion into half rings. Finely chop the garlic.
- We transfer the fried meat to the cauldron.
- Add the remaining oil to the pan and heat it up. Fry the onions for 2-3 minutes, stirring occasionally.
- Add garlic, paprika and tomato paste to the onion.
- Fry everything together for another 2-3 minutes.
- We send the frying to the cauldron for meat.
- Add Worcestershire sauce, salt, and pepper to taste.
- Pour hot water over the beef and onions and stir. Bring to a boil, reduce heat, and cover. Simmer the beef in tomato-onion sauce over low heat for about 1.5 hours, stirring occasionally. The readiness of the beef stew is determined by the softness of the pieces of meat.
- Beef goulash with onions is ready.
Enjoy your meal!
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