Mexican stew from Mala Strana
A classic goulash made from quality meat, enhanced with cheese and coriander. You can add more variety by adding other ingredients, such as peas or beans, which will create a new delicacy from the same base every time.
Ingredients · Servings 4
- 600 g of beef back (possibly minced)
- 1 can of tomato puree (larger)
- 1 large onion
- 1-3 cloves of garlic
- 2 pinches of ground pepper
- 1 teaspoon salt
- fat (lard, oil)
- bread (for thickening)
- grated cheddar cheese (for sprinkling)
- Attachment:
- rice
- For decoration:
- green coriander (parsley)
- Optionally for variation:
- peppers for noodles
- canned corn
- pea
- leek
- beans (canned)
- green beans
Method · 1 h 5 min
- Cut the onion into small cubes and fry in oil (or lard) until golden brown.
- Add the crushed or finely chopped garlic and fry further.
- Add the diced beef and tomato puree, fry vigorously for about 2-4 minutes, stirring constantly.
- If you use coarsely ground beef, you can easily mash it with a potato masher.
- Simmer for about 40 minutes, it also works well in a slow cooker.
- It is best to thicken the goulash with grated bread and then simmer for another 10 minutes.
- Serve by forming a wreath of rice on a plate, pouring goulash into the middle, sprinkling with cheese, garnishing with chopped vegetables and serving.
