If you haven’t already, head over to my YouTube Series UNCOVERED and watch Daniel from Do The Daniel and I create a wicked rendition of his family favourite; The German Goulash that I nicknamed…
Can introduce Meat or Vegetables to this. The following is portioned for one of the above! Double if you're making both :)
1/4 C Tomato Paste
2 Medium White/Yellow Onions
Pinky Size Bushel of Fresh Thyme
2-3 Bay Leaves
1 Large Clove of Garlic
1.5 Tbsp Cumin Seeds (can substitute with ground cumin)
1/4 C Red Wine Vinegar
About 2-3 C Stock (Veg. or Beef)
Crusty bread to make a sandwich, or dunk in a bowl or plate on top of noodles or eat on it’s own…there’s so many options! It’s just a great meal!
The process is relatively the same for either meat or vegetarian version so I will explain both here and YOU decide, what version suits your taste buds best!
Begin by heating a large pot or deep pan to medium-high heat. Introduce about 2 Tbsp cooking oil. For meat version, cut into cubes, season with salt and pepper and sear off all sides of the cubed meat really well and remove from the pan. For the vegetarian version, cut all veggies into rough chunks (the more texture you create with your knife work, the better!) and place on a lined baking sheet. Rub with tomato paste, season with salt and pepper, a drizzle of oil and bake in a hot oven (450 F will do) until charred and gnarly (NOT Burnt, but rather once the edges begin to char is your que. Roughly 15 minutes)
In the pot/pan introduce two onions sliced thinly (julienne) and begin to caramelize them, about 5 minute reducing the heat so as to not burn them. Deglaze the hot pan (AKA clean up the bottom bits) with red wine vinegar.
Introduce the thyme, bay leaves, crushed up cumin seeds and sliced or minced garlic. For the meat version, add your tomato paste and cook out with the above additions. Cook out for about 2-3 minutes. Add the vegetables from the tray (which may not be fully cooked through, but that’s okay, the stock will finish the process. Re-introduce the meat back to the pot.
5. Add enough stock to just cover the vegetables or the meat. This measurement will vary depending on what size pot you use, how much veggies or meat you started with, but DO NOT WORRY; as long as they’re covered, it will come out perfectly :)
6. Bring the pot back to a boil and then lower the heat to keep it at a nice and steady simmer. Cook the veggies and/or meat out until it is fork tender and the liquid has reduced to a luxurious thick sauce!
7. Just Eat! Seriously, you don’t need me to tell you how good this is. Start cooking it and you’ll see! NOM NOM NOM
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