Categories: Meat

Goulash with saffron rice

Average

Preparation time: 35 minutes | Cooking time: 2 hours

>60 min

There are many variations of goulash, but this one is a must-try! Made with beef and saffron rice.

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Goulash with saffron rice. Goulash is the national dish of Hungary. There are many variations of goulash, for example, with beef, mutton, pork, or fish. This time we prepared the dish with beef. A delicious stew with fragrant saffron rice. Enjoy!

Preparation

Preheat the oven to 130°C.

Dice the ribs and bell pepper. Peel and half-ring the onion. Peel and finely chop the garlic. Heat the oil in a Dutch oven over medium heat and brown the ribs. Add the onion and let it caramelize. Add the garlic and cook for 1 minute. Add the tomato paste and stir. Reduce the heat to low and add the diced tomatoes, water, Goulash Mix, and bay leaf. Stir well. Season with sea salt to taste. Cover the pan and bake in the preheated oven for 2 hours. Check regularly that the goulash doesn't dry out; if not, add a little water. After 1.5 hours, add the bell pepper pieces and cook until done.

Bring water to a boil in a large pot if the goulash still needs to bake for 30 minutes. Cook the rice according to the package directions along with the saffron. Drain and return the rice to the pot. Add the ground turmeric and stir.

Chop the tomatoes. Garnish the goulash with the tomato pieces, fresh cilantro, and thyme. Serve with the saffron rice and crème fraîche.