Quarantine Beef Goulash
YumQuarantine Beef Goulash : perfect comforting food made during our quarantine days. Perfect example of how frugal, homemade dish using leftovers is the best !
My quarantine days started as soon as my corona positive contact informed epidemiological agency about all the contacts he had. Luckily, my son was away so we were spared of much more stress.
As we all are used to have some stocks these days, I found a frozen package of flank steak and some vegetables to make goulash. I named it Quarantine Beef Goulash since it really was made of leftovers only and definitely proved that homemade food, using leftovers and a bit of imagination turns into great tasty meal.
Here you can see the vegetables you need to add to meat. There is Mr. Onion missing but you’ll see it chopped later on, as I demonstrate how to make layers in the pot before boiling this comforting lunch :
After I cut flank steak into one inch wide strips, I made three layers of vegetables and meat :
and left it to slowly boil for one hour and ten minutes. All the vegetables soften during that long boiling so you don’t need corn starch of any kind of flour to thicken it. This makes this goulash gluten free, healthy and tasty so much !
Also, I did not have beef stock so I combined ½ of bouillon cube with 1 1/3 cup of warm water to dissolve the cube and used it instead.
If you serve flour made pasta or Alpine Bread Dumplings it is not gluten free lunch or dinner any more. As about bread dumplings, I did some Internet research and found that Turkey stuffing is made of the very same ingredients as these dumplings I used. It’s just the shape that is different.
Quarantine Beef Goulash
Quarantine Beef Goulash : perfect comforting food made during our quarantine days. Perfect example of how frugal, homemade dish using leftovers is the best !
Ingredients
- 1 Tbsp olive oil
- 2 cups flank steak strips ( 430 grams )
- 3 cups grated carrots ( 5 medium sized carrots )
- 1 ½ cup chopped onion ( 1 medium sized onion )
- 1 cup finely chopped kale
- ½ parsley root, finely grated
- ¼ celeriac, finely grated
- 2 bay leaves
- dry juniper and black pepper to taste
- parsley leaves to taste
- salt to taste
- 2 tsp smoked paprika
- 1 1/3 cup beef stock
- 6 Tbsp tomato puree
Instructions
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Pour olive oil into the pot.
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Make a layer of ½ cup of onions and carrots ( 1 cup) and sprinkle with salt, pepper and smoked paprika.
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Cover with one third of meat stripes.
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Repeat the steps 2 and 3 until you spend all the vegetables, meat, juniper, black pepper, salt and parsley. Leave tomato puree and beef stock for later.
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Let the ingredients gently boil for 60 minutes and stir occasionally. Ladle beef stock in 3 to 4 batches so goulash bubbles slowly without sticking to the bottom of your pot.
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After 60 minutes, add tomato puree to the goulash, combine it with the rest of ingredients and let boil for additional 10 minutes.
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Serve with your favourite pasta, rice or bread dumplings.
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