Beef goulache


  • Serves: 6
  • Preparation: 30 min
  • Cooking: 2h30

1.5kg Chuck steak,
cut into large cubes
250g onions
100g margarine
500g tomatoes
1 garlic clove
1 bouquet garni
1 kg Roseval potatoes
1 tbsp. Sweet paprika
250g liquid parve soja cream
1 lemon
Salt, pepper


STEP 1 :

  • Peel the garlic. Peel and slice the onion. Peel and seed the tomatoes.
  • Peel and cut potatoes into halves or quarters.
  • Melt 100g margarine in a pan and fry the meat and onions until they brown lightly.
  • Sprinkle paprika and brown for a few minutes before adding tomatoes, garlic, bouquet garni, salt and pepper. Add a little water at meat-level and bring to a boil before lowering the heat to a simmer for 2h.

STEP 2 :

  • When the meat is simmering, add the potatoes and 200ml of boiling water.
  • Bring to a boil once more and then lower the heat and cook until the potatoes are tender. Before serving, remove the bouquet garni.