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Thursday, January 12, 2017

Lamb Goulash

Lamb Goulash

Goulash isn`t one of my favorite childhood memories. Sorry mum for saying this, you know I love you, but I always hated the days goulash got served for dinner. Nowadays I appreciate this dish a lot more, maybe because I see behind the scenes and acknowledge the effort she put in by preparing this meal for us.
And because winter days are so cold right now and you just need something to warm you from the insight, I decided to give this a try. I mean is there anything better for this season than a hot steamy goulash? Also it was a great opportunity to try another recipe from this cookbook
So far what you need to know about preparing goulash are two things. First the meat has to be pan seared, you want that nice browning, and second it needs to simmer on a low temperature for about two hours. That`s how I learned preparing it, so if you have other suggestions or a better way of cooking goulash, please don`t hesitate to share this information here by leaving a comment. 

Ingredients (for 2 servings):
  • 500g lamb meat suitable for making goulash or ragout, your butcher will surely help you finding the right piece of meat
  • 2 tablespoons of olive oil
  • 2 red onions, peeled and finely chopped
  • 1 tablespoon white wheat flour
  • 1 garlic clove, pressed
  • 700ml beef broth
  • 3 carrots, washed, peeled and sliced
  • 3 celery stalks, washed and sliced
  • 1 tablespoon ketchup
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 300g waxy potatoes, washed, peeled and quartered or halved depending on their size
  • salt and pepper to your taste
Lamb Goulash

  • heat the olive oil in a pan. The meat should sizzle when put in the pan.
  • add the meat to the pan and fry on both sides for about 4 minutes each. The meat should be brown on all sides. Make sure to not move the meat a lot, it`s better to just turn it with barbecue or pasta tongs. 
  • take the meat out and set it aside. Now add the onions to the same pan and braise them until transparent. 
  • add the flour to the pan and stir continually for about 1 to 2 minutes. Add the pressed garlic clove as well, braising it for about 30 seconds. Make sure to not burn the onions and garlic.
  • deglaze by adding the beef broth, removing everything sticking to the bottom of the pan.
  • add carrots, celery stalks, meat, ketchup, bay leaves, dried thyme, dried rosemary, salt and pepper. 
  • Bring to a boil gently, then cover the pan, reduce the temperature to low and let simmer for about an hour. 
  • add the potatoes after one hour and let simmer for another 30 minutes. 
  • remove your pan lid and simmer again for 30 minutes. If you want to, you can turn up the heat to middle temperature. Make sure to stir your goulash from time to time. In case you`re losing to much liquid, add a little bit more water or broth. 
Honestly if we are talking about meat melting in your mouth like butter, this is definitely happening for you with this goulash. Absolutely worth every minute of effort.

Read you soon,

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