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Female Focus Beef Goulash


This is spicy so if you prefer it not so fiery cut down on the cayenne pepper or leave it out altogether. Serve with noodles and a dollop of sour cream.


Ingredients: 1 kilo boneless beef chuck roast, cut


2-inch cubes.


salt and ground black pepper to taste 2 tablespoons vegetable oil 2 onions, chopped 2 teaspoons olive oil ½ teaspoon salt


2 tablespoons Hungarian paprika 2 teaspoons caraway seeds, ground 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram ½ teaspoon ground thyme ¼ teaspoon cayenne pepper 4 cups chicken broth, divided ¼ cup tomato paste 3 cloves garlic, crushed 2 tablespoons balsamic vinegar 1 teaspoon white sugar ½ teaspoon salt, or to taste


Method:


1. Season beef with salt and black pepper. Heat vegetable oil in a large frying pan over a high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the frying pan.


2. Return frying pan to a medium heat; stir the onions into the reserved drippings, drizzle olive oil over the onions, season with ½ teaspoon salt and cook until the onion has softened, about 5 minutes. Transfer to the stockpot with beef.


3. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the cooled frying pan and toast over medium heat until fragrant, about 3 minutes.


4. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.


5. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, ½ teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.


6. Reduce heat to low and simmer until a fork inserts easily into the meat, about 1½ to 2 hours.


7. Serve with your preferred type of pasta or noodles. into


Page 31


FF - What’s cooking


FF


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