The Quick Beef Goulash originally involves many fatty ingredients and a rather elaborate process. I allowed myself to make this tasty dish accessible to everyone. It is usually served with boiled potatoes sprinkled with fresh parsley instead of bread. Of course, the beef I use is Chianina, coming from the F.lli Giovannini family butcher shop.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs coarsely chopped semi-fat beef stew meat
- 14 oz onions
- 1 knob of butter
- 0.7 oz extra virgin olive oil
- 1 tsp sweet paprika
- to taste chili pepper
- 2.2 lbs tomato pulp
- to taste salt
- 28 oz already boiled potatoes
Tools
- High-sided saucepan
Preparation
First of all, organize your workspace with all the ingredients already measured out, so you have everything at hand.
In a large high-sided saucepan, sauté the onions, chopped into small pieces, along with the extra virgin olive oil and the knob of butter.
Add the beef stew meat, which should have been taken out of the refrigerator at least an hour before, to avoid thermal shock when it comes into contact with the hot oil, which would make it tough.
Let it brown for about 5 minutes, then pour in the tomato pulp, add chili pepper, sweet paprika, and finally, salt.
As soon as it comes to a boil, reduce the heat to low and let it cook, with the lid slightly ajar, for about 3 hours, or until the meat is fully tender.
Serve your Quick Beef Goulash with wedges of boiled potatoes sprinkled with fresh parsley, or chives if you prefer.
Tip: If you want it to be more flavorful, prepare it the day before and store it in the refrigerator.
If you like beef, don’t miss: Carbonade with Chianina Beef
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