Austrian Beef Goullash and Naan Bread

Assalamualaikum...

Wah wahhh sebulan dapur ni tak berjenguk ye...mieza terlalu busy for the past one month...dengan audit MQA di ofis...dan terlalu banyak outstesen....dengan markah assessment pelajar sehingga setengah semester yang masih belum siap....aduhaiiii...bukan tak rindukan blog ni...sangat merinduinya...dan ada beberapa entry yang nak mieza share tapi memang tak sempat...harap visitor WAWMC janganlah berkecil hati dan merajuk bila mieza tak visit balik dan lambat balas komen...In shaa Allah mieza akan buat lawatan balik ASAP hahaha

Goullash ni dah lama mieza masak sebenarnya...resepi yang dishare oleh kenalan mieza dari Austria...
Setelah lama tak buka blog ni tetiba one day ada visitor letak komen kat chat box minta tolong mieza sharekan resepi gulai darat...katanya dia visit Terengganu dan beli rempah kari gulai darat...sejak hari itu kami berbalas email...nama sahabat baru mieza ni Martina...seronok juga bila bersembang dengan warga asing tentang Malaysian food...lalu dia kongsi resepi ini untuk mieza cuba...

Mieza tambahkan sedikit ginger paste dan chilly powder ke dalam goullash ni...memang sedap...maklum lah orang Asian/ Malaysia suka yang spicy dan hot hehehe...definitely mieza akan masak goullash ni lagi dan lagi...sedap sangat bila dimakan dengan roti naan...

To Martina, thank you very much dear for this special recipe...my family liked this  goulash so much...it went very well with naan bread...I'll try the goulash with rice pilaf next time...it's yummy, delicious and really made an impression at my dinner table...thank you!

AUSTRIAN GOULLASH
Recipe shared by: Martina Parker, Austria

4 lbs stew cut meat, cut into bite-sized chunks (best from the upper leg)

4lps  onions, sliced  in small cubes

plain oil, for searing

1 tablespoon hot paprika

1 -2 teaspoon mild paprika

1-2 teaspoons majoran

2 garlic cloves, sliced thin

1 small lemon, zested

1 tablespoon caraway seed

1 tablespoons tomato paste

1/2 cup beef (or water) or 1/2 cup chicken stock  (or water)

salt & pepper

***I added 2 tsp of ginger paste and 2 tsp of chilly powder

Directions:

1. You will need a large wide pot with a lid for best results. Add just enough oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.

2. Pat the meat dry and add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.

3. When all the meat is seared, turn the heat to medium and add a little more  oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.

4. Add the tomato paste, majoran and paprika, and cook for 1-2 minutes. Be aware the paprika becomes bitte when fried too long, so cool evernything down with 2 Tablespoon of vinegar.

5. Add caraway seeds, lemon zest and stock and stir well. Simmer for 2 hours, This stew tastes even better if made one day in advance. Serve or buttered egg noodles or cooked  and buttered potatoes