Beef goulash is a Sunday classic everyone loves, why not pair it with a traditional Roman sauce? Here is the recipe.
Now that the temperatures are getting milder and we are nearing the end of summer, it’s time to get back to the stove. The homemade dishes are those of memory, family and Sundays together, the recipes of which are passed from mother to child through little flying notes. To help us recover after the summer holidays and prepare for the upcoming month’s commitments, we came up with one of these recipes.
photo by canva
Beef goulash is a typical dish, homemade and full of flavor. For an excellent result it is necessary to obtain the perfect cut of meat, a meat that remains soft despite long cooking and high temperatures.
Mezzokilo’s homemade stew will blow your mind
When preparing a stew, you should know that meat plays a fundamental role. The cuts The best beef for this type of recipe is the shoulder, priest’s hat, and belly. Here are the ingredients for 6 people:
- 2 kg of veal and beef
- 300g bacon
- 500 gr. of tomato sauce
- 250 gr. of tomatoes;
- 1/2 l vegetable broth;
- black pepper;
- Salt;
- Oil;
- 2 carrots;
- 1 white onion;
- 1 stick of celery.
- Grated Pecorino Romano
method: Start by preparing the chopped vegetables for the roast by chopping the celery, carrots and onion very finely; take a very large pan and fry with plenty of oil; Cut the bacon into pieces and add to frying. Shortly after, add the roughly chopped fresh tomatoes, when they have softened, add the flesh, sauté well, then pour on the tomato sauce.
Season with salt and pepper and add a little broth. Close the pot and cook for 40 minutes. Check the doneness of the meat and finish with more broth if necessary. When the meat is almost fully cooked, remove from the heat and place the pieces in a terracotta pan. If the sauce is still too runny, you can let it simmer for another 30 minutes until it reaches the desired consistency. Adjust them by adding salt and pepper to taste, being careful not to overdo it so as not to mask the flavor of the meat. Pour the sauce into the terracotta pan, covering the meat completely. This type of preparation calls the shoe, prepare some bread and serve. Finally add some good, just grated Pecorino Romano.
