for 2 minutes until the dustiness has disappeared. If preparing the night before, cool the meat to room temperature then chill overnight with the jug of stock. To cook the goulash, place the beef ...
Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...
The 'Quechua 2 Seconds Easy Fresh & Black Pop-Up tent (2-person)' doesn't exactly roll off the tongue. In fact, if the promises are to be believed, it'd probably take you longer to say the name ...