Beef Goulash with Tomato Paste

Cooking method

1. Step 1:

   

   How do you make beef goulash with tomato paste? It's easy! Start by gathering the ingredients on the list. For juicier results, use fresh beef or veal. Beyond salt and pepper, add any spices you like — I used a little khmeli-suneli, a Georgian herb blend. Any vegetable oil works; I used sunflower.

2. Step 2:

   

   Rinse the beef. Be sure to pat it dry with a paper towel — excess moisture keeps it from searing and makes it steam instead. Cut it into medium pieces. If using frozen meat, thaw it properly first on the bottom shelf of the refrigerator.

3. Step 3:

   

   Peel the onion and cut it into half-rings. Use as much onion as you like. If you or your kids aren't onion fans, you can leave it out entirely. And feel free to add other vegetables to the goulash to taste.

4. Step 4:

   

   Heat the vegetable oil in a deep skillet. Sear the meat over high heat, stirring, until golden brown. At the end, sprinkle the beef with the spices and stir.

5. Step 5:

   

   Add the chopped onion to the meat. Fry everything together, stirring, for about 5 minutes over medium heat.

6. Step 6:

   

   Sprinkle the flour over the meat and onion and mix thoroughly — the flour thickens the tomato gravy. You can swap the flour for potato or cornstarch.

7. Step 7:

   

   Add the tomato paste to the meat and pour in the hot water. Mix well. For more sauce, add more water.

8. Step 8:

   

   Bring the sauce to a boil. Simmer the goulash, covered, over low heat for about 50 minutes or longer, until the meat is tender. If most of the sauce cooks away, add more hot water.

9. Step 9:

   

   Add the bay leaf 5 minutes before the end of cooking — it makes the dish more fragrant.

10. Step 10:

    

    Spoon the finished goulash onto plates and serve. Enjoy!