Ohsem Makan, What I Cook

Ohsem Cook – Beef Goulash

beefgoulash

At times when I’m not too busy looking at technology and gadget stuffs, I filled my time with another hobby of mine…cooking! I can’t remember when I started to love cooking but I remember it began way back since I was a child. I have cooked many things since then and most of the methods are still used to this day. One of my favourite dishes is Beef Goulash. This recipe is self thought and I’ve been using the same recipe since.

There are so many method and recipes for any goulash meals. I came up with mine after watching Asian Food Channel when they were showing a show on cooking beef with tomatoes. I used most of the common ingredients for beef goulash but I also added a few of my own.

Goulash is a soup or stew made with meat, (mostly beef is used) onions and the most defining ingredient; paprika. You can also add , potatoes, root vegetables, and for seasoning sometimes wine, bay leaf, caraway or thyme.

Without delay, here’s my recipe and my way of cooking this awesome beef dinner.

Ingredients:

  • 200 grams of lean beef or beef block cut into cubes
  • Two tablespoon of flour
  • Salt & pepper to taste
  • Two tablespoon of powdered mixed spice, mixed in half cup of warm water
  • 2 cans of tomato puree
  • 1 bottle of tomato ketchup
  • 3 pcs of bay leaf
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery, diced
  • 2 fresh tomatoes diced
  • 3 tablespoon of sugar
  • Chopped parsley
  • 2 pcs of potatoes, diced
  • Half tablespoon of dried mixed herbs
  • 3 tablespoon olive oil

First, what I do is mixed the meat cubes with the two tablespoon flour, dried mixed herbs and salt/pepper to taste. Heat up the olive oil in a medium size or large cooking pot, add in the chopped onions, stir until it all soften a little bit and then add in the beef cubes. Stir evenly and let it cook a while for about 7 minutes on medium heat. Then add in the mixed spice that has been mixed with half a cup of warm water. Stir up evenly again until it starts to boil.

 

When it starts to boil, add in the tomato puree and a cup of water. At this point, add in all the other ingredients such as the diced carrots, cerely, potatoes, bay leaves, tomatoes and half bottle of the tomato ketchup. Yes….half bottle. You’d be thinking by now that, wow…that’s a lot of tomatoes. I’d say yes…I can add more if I like. Bring everything to boil and then add in 3 tablespoon of sugar. Give a taste and make sure you taste sweet and sour at the same time. It should have that really strong tomato taste. thick and sour. By adding the tomato ketchup and sugar, it will have some sweetness added into it as well.

Let it all simmer on medium-low heat for another half-hour. The beef will be tender by this time. Keep stirring occasionally. As final touch, add in the chopped parsley for that last minute twang (as how Jamie Oliver puts it).

Scoop it out and put it in a nice plate or bowl. You can either eat it on its own or with some nice garlic bread. Or you can add it to your favourite pasta like spaghetti or linguine. Most of all, enjoy!

1 Comment

  1. This dish is ohsem! Now I want more of it. It’s either I get you to cook it for me or I have to go scramble for the items and do it myself.

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