There are so many ways to cook the Eastern-European Goulash, yet, here is my version of Goulash. This recipe uses only fresh ingredients, however, if you have your favourite diced tomatoes sauce, please feel free to use it in place of fresh tomatoes.

I use the Gravy Beef cut of meat, that is a low fat and high collagen meat. It is ideal for slow cooking. Here is the picture of this raw Gravy Beef meat.

This goulash feels light and low acidic. You can enjoy it with any vegetables, grain or potatoes. If you have a fresh sour-dough bread or pan cakes, it is a perfect combination too.

Beef Goulash.

Serves 6. Cooking time 2.5 hours. Your time 1 hour.

Ingredients:

2 tbsp oil

1kg/2.2lb gravy beef

1 large onion

3 gloves garlic

2 large carrots

1 red capsicum/ red bell pepper

3 red tomatoes (alternatively 1 can of Diced Italian Tomatoes with no additives)

1 tbsp ghee

1 cup fresh parsley, sliced

Salt and ground pepper as desired

* 5L/1Gal cast iron or cast aluminium pot

Method:

1. Cut the meat into 2cm cubes. Season it on the board with salt and pepper.
2. Put the pot with oil on high heat and cook meat mixing until all pieces are brown. Reduce the heat to medium, cover the pot and let it cook for about 30 minutes. Don’t let the meat to burn.
3. While the meat is cooking, finely dice the onion and mince the garlic, then mix all of it through the meat.
4. Peel and grate carrots and stir in. Deseed the pepper, dice it and mix in as well.
5. Close the lid and reduce the heat to the minimum. Cover with a thick towel and leave it for an hour. 
6. Put three tomatoes into boiling water for 1-2 minutes. Remove and place them in the cold water for a few seconds. Peel the tomatoes, chop up and add to the meat.  Mix well and close the lid, cover with the towel and leave for an hour. 
7. Add the ghee and parsley, mix well, check for seasoning. Once heated through, turn off the stove.
8. If making a side dish, the best combination is with buckwheat, mashed potato, or just fresh bread.

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