Beef goulash Ingredients: 1 tablespoon of - oil - 20 cl of - crème fraîche - 400 g of - onions - 25 cl of - beef broth - (1 water cube) 100 g of - butter - 1 kg of - beef - for braising 5 tablespoons of - tomato paste - 1 tablespoon of - paprika - 1 bouquet garni.
Utensils：
- 1 frying pan- 1 Knife- kitchen knives 1 peeler- peeler 1 casserole dish- 1 brush- €6.72 1 kitchen scale- scales
Total time: 3h30 Preparation: 30 min Rest:- Cooking: 3h
Phase 1
Peelst and slice the onions. Brown them in butter and oil. When the onions have melted and formed a "pasty mass", add the meat cut into medium-sized pieces.
Phase 2
Add the tomato paste, salt, pepper, bouquet garni and beef broth. Close the casserole dish because the meat must not brown.
Phase 3
Cook over very low heat for 3 hours, add the paprika 1 hour before serving.
Phase 4
Add the crème fraîche at the last moment, let it heat and serve.
Utensils：
- 1 frying pan- 1 Knife- kitchen knives 1 peeler- peeler 1 casserole dish- 1 brush- €6.72 1 kitchen scale- scales
Total time: 3h30 Preparation: 30 min Rest:- Cooking: 3h
Phase 1
Peelst and slice the onions. Brown them in butter and oil. When the onions have melted and formed a "pasty mass", add the meat cut into medium-sized pieces.
Phase 2
Add the tomato paste, salt, pepper, bouquet garni and beef broth. Close the casserole dish because the meat must not brown.
Phase 3
Cook over very low heat for 3 hours, add the paprika 1 hour before serving.
Phase 4
Add the crème fraîche at the last moment, let it heat and serve.