Beef And Vegetable Goulash
Beef And Vegetable Goulash
A practical Beef And Vegetable Goulash recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 2 Onions, Peeled, Quartered
- 5Cm/2In Piece Fresh Root Ginger, Peeled, Sliced
- 4 Garlic Cloves, Peeled
- 2 Tsp Ground Coriander
- 3 Tbsp Vegetable Oil
- 250Ml/9Fl Oz Chinese Cooking Wine (Or Dry Sherry)
- 4 Tbsp Soy Sauce
- 4 Tbsp Dark Brown Sugar
- 2 Litres/3 1/2 Pints Beef Stock, Preferably Organic
- 2 Tbsp Oyster Sauce
- 4 Tbsp Rice Wine Vinegar
- 2 Cinnamon Sticks
- 2 Star Anise
- 3.5Kg/7 1/2Lb Beef Shin, On The Bone, Cut By The Butcher Into Thick Slices (Or 1Kg/2 1/4Lb Beef Shin Off The Bone, Cut Into Large Cubes)
- 3 Carrots, Peeled, Cut Into Matchsticks
- 4 Spring Onions, Cut Into Matchsticks
- 1 Long Red Chilli, Seeds Removed, Cut Into Matchsticks
- 1 Long Green Chilli, Seeds Removed, Cut Into Matchsticks
- 20G/ 3/4Oz Bunch Fresh Coriander, Finely Chopped
- 1 Lime, Juice Only
- 4 Tbsp Thai Fish Sauce
- 1 Tsp Caster Sugar
Method
- To make the beef and sauce, heat the oil in a large pan. Add the onions, ginger, thai chilli, garlic and coriander and fry for 2 mins. Add the sherry and stir for a further 1 min. Remove from heat. Add the soy sauce and sugar and stir well until the sugar dissolves.
- Add the stock, oyster sauce, rice wine vinegar, cinnamon and star anise. Bring to a boil then reduce the heat and simmer, covered, for 20 mins.
- Remove the lid and simmer for another 45 mins. Strain the sauce and return to the pan, stirring. Stir in the beef and return to a simmer. Simmer for 1 hour.
- To make the sour cream, place the carrots, spring onion, chilli seeds, chilli seeds and coriander in a bowl. Whisk together the lime juice, fish sauce and sugar and spoon over the vegetables. Season and serve.