After a rather mild autumn here in Melbourne, the weather has finally turned cold which means it’s time to crack out the casserole pot for some winter warming dinners.
One of my favourite meals is my mum’s beef goulash. It’s a meal I often request that she makes when I visit for dinner but for some reason I have never tried to cook myself.
Last week, I was looking for something different to add to my family’s weekly meal plan, so I called up my mum and asked her to share her recipe for goulash.
It’s one of those meals that has been in my family for generations, with my Oma sharing it with my mum and now it has been shared with me. I really love that!
It turned out so well and was surprisingly easy to make. I hope you enjoy it as much as I do.
500-800g beef rump steak, cut into cubes
1 onion, diced
Oil and 30g butter (my mum actually uses cooking margarine, but I didn’t have this so I have tweaked the recipe slightly)
1 bay leaf
5-6 black peppercorns
* Serves approx 4, however, quantities can easily be increased to make a larger batch.
- In a large pan, melt butter with a splash of oil then add the cubed beef and onion.
- Stir and brown the beef well, seasoning with salt as you go.
- Pour in boiling water until beef is covered, then add the peppercorns and bay leaf.
- Bring to the boil, then simmer for 1.5-2 hours, stirring occasionally.
- When ready, remove the bay leaf and thicken the sauce by adding small amounts of plain flour at a time and stirring to remove any lumps. When serving, take care to avoid the peppercorns, while they give awesome flavour to the meal, it’s not pleasant to chew on one of these!
- Traditionally this meal is served with German potato dumplings, but it also delicious with rice, pasta or boiled potatoes. Enjoy with some seasonal vegetables of your choice.