Beef Goulash

recipe

If you get it right, a hearty beef dish with bell peppers, succulent gravy and melt-in-your-mouth morsels of meat is the ultimate winter comfort food. Keeping this in mind, we’ve rounded up a very simple dish you should adhere to for really delicious results. This week

You! collaborates with Tanveer, chef de cuisine, La Mamma Restaurant of Movenpick Hotel, Karachi, who shares the lip-smacking recipe for Beef Goulash. Bon appetite!

Ingredients

Beef tenderloin 3/4, fresh, Argentina 0.14 kg

Sunflower Oil 0.02 Li

Goulash Sauce 0.15 Li

Bell peppers (mixed) 0.045 kg

Movenpick Chocolate (Noir, 72% Cacao) 0.015 kg

Butter 0.015 kg

Sea Salt (coarse) 0.002 kg

Pepper Corn White whole 0.002 kg

Creme Fraiche Cheese 0.02 kg

Lemon 0.005 kg

Garlic 0.005 kg

Marjoram Fresh 0.002 kg

Caraway Seeds 0.001 kg

Celeriac Puree 0.15 kg

Nature Baguette Light 0.1 kg

Method

• Season the diced beef fillet with salt and pepper and saute well in hot oil. Add the diced pepper and saute.
  
• Remove the meat and peppers from the pan and put to one side. Deglaze the pan and add goulash sauce. Boil for a few minutes.
  
• Return the meat and peppers to the sauce and stir in the finely chopped chocolate and cold butter.
  
•   To serve the goulash in a deep dish with sour cream, rest of the lemon zest, garlic, marjoram and caraway with celeriac puree. Serve fresh with bread on the side.