Beef Carpaccio from Harry's Bar
Prepare and serve this classic carpaccio at home, just like the original from Harry's Bar in Venice.
Classic Beef Goulash
The secret to a perfect goulash is simplicity - slow-cooked onions, meat and paprika create a perfect hearty dish.
| Ingredients (8 servings) | ||
|---|---|---|
| 1 | kg | onions |
| 6 | cloves of garlic | |
| 250 | g | lard |
| 1 | kg | beef (shin, brisket, cheek) |
| 1 | teaspoon(s) | brown sugar |
| 1 | tablespoon(s) | tomato concentrate |
| 50 | ml | apple cider vinegar |
| 3 | l | beef stock (or water) |
| 1 | teaspoon(s) | ground caraway |
| 1 | pinch(es) | ground chili |
| 1 | tablespoon(s) | dried marjoram |
| 5 | tablespoon(s) | paprika powder |
| salt | ||
| black pepper | ||
- Peel and finely dice the onions and garlic.
- Heat lard in a saucepan and stew onions and garlic in it very slowly for 1 hour (or longer) over very low heat until golden brown, stirring frequently.
- Cut the meat into 4×4 cm cubes.
- Add the sugar to the onions and let it caramelize slightly. Add the tomato puree, increase heat, fry briefly and deglaze with apple vinegar.
- Add the meat and pour in the beef broth. Add the spices except for the paprika and simmer the goulash on the stove for 75 minutes.
- When the meat is tender, lift out pieces with a meat fork and cover with cling film.
- Reduce cooking liquid by one third on a rollign boil.
- Mix paprika powder with a ladle of juice, add paprika and meat back to the reduced mixture and cook for a further 15 minutes (this will keep the colour and flavour of the paprika fresher).
- Season with salt and pepper.
Tip:
Serve with mashed potatoes, bread dumplings or buttered noodles.
