Beef Goulash from The Times Cookery Book by Katie Stewart
Wipe the meat, trim and cut away the fat. Cut the meat into neat pieces. Peel and slice the onions. Melt the dripping in a saucepan, and when hot add the meat. Fry quickly to seal the meat on all s...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Stove
- Mortar and pestle
- Pot
- Measuring spoon
- Spatula
Ingredients
- 2–3 tablespoons soured cream
- 1 (15 oz) (425 g) tin tomatoes
- salt
- freshly milled pepper
- ½ pint (3 dl) stock
- 1 clove garlic
- 1 level teaspoon caraway seeds
- 1 rounded tablespoon paprika
- 1 level tablespoon flour
- 1½–2 lb (700 g–1 kg) lean stewing steak
- 1 lb (450 g) onions
- 1 oz (25 g) dripping
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