Gulash
  • Stew Beef, cut into 3/4" 600g
  • Shallots, peeled and quartered 300g (4)
  • Tomato Paste 40g
  • Red Wine 200ml
  • Beef Stock 400ml
  • Butter 2 Tbsp
  • Garlic, minced 4 cloves
  • Lemon Zest 1 Tbsp (1/2 Lemon)
  • Smoked Paprika 2 Tbsp
  • Cayenne Pepper 1/4 tsp
  • Marjoram 1/2 tsp
  1. Brown shallots in 1 Tbsp of butter, remove to separate container.
  2. In batches to not crowd the pot, sear the beef on high heat in the remaining butter.
  3. Reduce heat and add all the beef and shallots back to the pot, in addition to the tomato paste
  4. Add red wine and cook until reduced by half.
  5. Add garlic, lemon zest, paprika, cayenne, and marjoram and stir to combine.
  6. Stir in beef broth.
  7. Cook, covered, for one hour on lowest heat.
  8. After an hour, check that the sauce is reaching the desired consistency. If too watery, cook for the remaining half hour uncovered.
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