Classic Beef Stew
Here I have another recipe classics from my Repertoire I didn't already get enough as a child: beef goulash. Our family version is quite simple and classic and comes with manageable ingredients. The only thing You need is a little patience for the portions Sauté the meat over high heat.
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Because this is important and the secret to a tasty, juicy classic beef stew. If You don't give the whole stew-meat in the roasting pan/pot, is formed of liquid because the meat "pulls water". Then cook the meat instead of frying and it is tough. But the meat is beautiful Browning and delicious toast, which is necessary for a delicious sauce.
If You are unsure you prefer a Batch to give more fry, as too much meat in the roasting pan or pot. I read that not more than about 300g meat into it, but this of course depends on how big Your roasting pan or pot. The meat should have plenty of space in it and not forget it at a very high temperature to fry.
CLASSIC BEEF STEW IS SOMETHING SPECIAL FOR ME
Classic beef goulash, and a delicious Sunday remains for me to eat. In addition, it gives me a relaxing Sunday, when I put it on Saturday to make 😉 . Because by drawn and reheated, it tastes especially delicious. My clear recommendation to You is that You are freezing is equal to the double amount of goulash preparations of test and for a next Time, according to the Motto: "If I'm already here...". Then You need to preparation more time, because You have to fry more portions, but You have a more delicious goulash Meal in the stock.
"Where love sets the table, the food tastes the best"
Maybe You missed my recipe, the salt giving? Salt is, in fact, for the preparation is not necessary, especially because of the addition of the beef broth or beef Fund, as salt is already in there. You can, of course, at the end of the Taste even add salt, but You'll see, it will not be necessary. If the stew is too spicy, delicious Crème Fraiche just tasty. I serve it even always so, no matter whether sharp or not 😉 .
THE PERFECT SIDE DISH FOR A CLASSIC BEEF STEW
As a side dish very, very much fits to classic beef stew, by the way. Noodles, rice, dumplings, spaetzle, or, or. Spaetzle like my men, and I loved it. If You also so, You will find here is my recipe for my homemade "Spätzle" or my classic bread dumplings.
A further variant in addition to classic beef stew is my recipe for fillet of beef Rahmgulasch à la Française, it is ideal if it is fast go to.
Classic Beef Stew
INGREDIENTS
- 600 g beef goulash - walnut-sized pieces, possibly even a small cut
- 300 g shallots - peeled and halved
- 40 g of tomato puree
- 200 ml red wine (dry) - alternatively, red grape juice
- 400 ml beef broth or Beef stock
- 3 TBSP clarified butter - for example, Buttaris; Alternatively, vegetable oil
- 1 clove of garlic - peeled, chopped
- 1 TBSP lemon, abrasion - untreated or organic
- 2 TSP of paprika powder, sweet
- 1/2 TSP marjoram
- 1 Knife Tip Of Cayenne Pepper
INSTRUCTIONS
- First the shallots, peel and cut in half , and in about 1 TBSP of clarified butter in a roasting pan or large pot of gold yellow brown. Take out and set aside.
- Then heated You again for approx. 1 TBSP. of butter and lard in Your roasting pan/pot and fry at a very high temperature portions of the meat well, so it's nice color. Only after about 1 Minute the first Time contact, so that not too much heat from the ground escapes, the meat a nice tan accepts and roasted form. NOTE: The meat You should definitely in portions fry. Because if You give the whole stew in the pot, it forms a liquid. Then cook the meat instead of frying and it is tough.
- Then You give the shallots to the meat and the tomato paste to make it nice with anröstet. Now heat a little to reducebecause the tomato paste should not burn.
- With the red wine deglaze and heat to again increase. The red wine 2/3 of the boil so that the acid - well-flies.
- The garlic, lemon abrasion, paprika noble-sweet, marjoram , and Cayenne pepper add and stir briefly.
- The beef broth/Beef stock to pour and everything with lid for about 1.5 hours at relatively low heat on the stove to cook. After one hour time to seewhether You the sauce to a liquid appears. If Yes, can You the stew for the last 20-30 minutes without a lid to continue cooking. Or a lid on it, and at the end of the goulash to thicken.
- To conclude , once again, season to taste , and optionally with the spices and seasoning. NOTE: do Not be surprised, I use this goulash recipe no salt, because it is by the broth salty enough, or anyway, overall, very spicy. If You're missing salt, to conclude, in order to taste.I wish You a good appetite!
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