BEEF CHEEK GOULASH
Provided by Pete Wells
Categories dinner, lunch, main course
Time 6h
Yield 6 to 8 main-course servings
Number Of Ingredients 17
Steps:
- In a large heavy pot over medium-low heat, melt the duck fat (or heat the oil) and add the onions. Reduce heat to very low and cook slowly cook, stirring occasionally, until onions are a very dark brown, 1 1/2 to 2 hours. If necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
- Meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 to 20 minutes. Transfer peppers to a food mill or blender and purée (straining afterward if using a blender). You should have 3/4 cup purée; reserve any remainder for another use.
- Add the tomato paste to the onions and cook until paste darkens, about 5 minutes. Add the sweet and hot paprikas and mix well. Add 7 cups water, the red pepper purée, the vinegar, dried marjoram, garlic, ground caraway seeds and lemon zest. Add half of each of the fresh marjoram, thyme and rosemary.
- Season the beef cheeks generously with salt and pepper and add them to the pot. Bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. They are done when they fall easily from the fork, after about 4 hours. They should be meltingly tender, but not fall apart. As some pieces will take longer than others, pull them from the liquid as they are done. Spread the cooked beef cheeks in a single layer on a baking sheet.
- When all the cheeks are done, pass the cooking liquid through a colander. (Don't use a sieve, as you want to push tiny bits of onion through to make a slightly chunky sauce.)
- Pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice. Serve immediately, very hot, or reheat by covering baking sheet and returning cheeks to oven at 350 degrees.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 11 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
hammond boyd
[email protected]This goulash recipe is perfect for a lazy day. It's easy to make, and it's delicious. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my family loves it.
Robloxxboxandmore
[email protected]This goulash recipe is perfect for a snow day. It's hearty, flavorful, and warming. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my family loves it.
Ela Khemiri
[email protected]This goulash recipe is perfect for a rainy day. It's hearty, flavorful, and warming. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my family loves it.
Ifechukwu Hansen
[email protected]This goulash recipe makes a great gift. I've given it to friends and family as a gift, and they've all loved it. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and
Mfarhan Fani
[email protected]This goulash recipe is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potat
Hshsjs Bdbsb
[email protected]This goulash recipe is a party pleaser. I've made it for potlucks and parties, and it's always a hit. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my guests
deku
[email protected]This goulash recipe is the perfect comfort food. It's hearty, flavorful, and warming. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my family loves it.
Udoji Terseer
[email protected]This goulash recipe is a family favorite. I've been making it for years, and my family always requests it. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my fa
ganesh parsai
[email protected]I've been making this goulash recipe for years, and it's always a hit. The beef cheeks are always tender and flavorful, and the sauce is rich and delicious. I serve it over egg noodles or mashed potatoes, and my family loves it.
UMAIR Ahmed
[email protected]I'm on a tight budget, so I was looking for a goulash recipe that was affordable. This recipe was perfect! I used less expensive cuts of beef, and I still got amazing results. The beef cheeks were tender and flavorful, and the sauce was rich and deli
bewafa log
[email protected]I'm always looking for quick and easy recipes, and this goulash recipe fit the bill perfectly. I used a slow cooker to make it, and it was ready in no time. The beef cheeks were so tender, and the sauce was flavorful and delicious. I served it over e
143 Mubarra Shafique
[email protected]I'm a vegetarian, but I still wanted to try this recipe. I substituted tofu for the beef cheeks, and it turned out great! The tofu was firm and flavorful, and the sauce was just as delicious as it would have been with beef. I served it over mashed po
Mian Umer
[email protected]I'm on a low-carb diet, so I was looking for a goulash recipe that was low in carbs. This recipe fit the bill perfectly! I used a low-carb beer and omitted the potatoes. The goulash was still delicious and satisfying, and it didn't spike my blood sug
raees tanha
[email protected]I'm gluten-free, so I was thrilled to find this recipe. I made a few modifications to make it gluten-free, and it turned out great! I used gluten-free flour to thicken the sauce, and I served it over gluten-free egg noodles. It was a delicious and sa
Sachintha Madusanka
[email protected]I love goulash, and this recipe is one of the best I've tried. The beef cheeks were cooked to perfection, and the sauce was perfectly seasoned. I added a bit of extra paprika and cayenne pepper to give it a little kick. It was the perfect meal for a
Lisa Wong
[email protected]I'm a beginner cook, and I was a bit intimidated by this recipe at first. But I'm so glad I gave it a try! The instructions were easy to follow, and the dish turned out amazing. The beef cheeks were so tender, and the sauce was rich and flavorful. I'
Debs Sherriff
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The beef cheeks were melt-in-your-mouth tender, and the sauce was so flavorful. I served it over egg noodles, and my family loved it.
Guadalupe Villa
[email protected]I'm always looking for new and exciting ways to cook beef cheeks, and this goulash recipe did not disappoint! The meat was fall-apart tender, and the sauce was packed with flavor. I loved the addition of paprika and caraway seeds, which gave the dish
Meshack Pasco
[email protected]This goulash was a hit with my family! The beef cheeks were so tender and flavorful, and the sauce was rich and delicious. I served it over mashed potatoes, and it was the perfect comfort food for a cold winter night.