I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.
Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash ... but I find most people eat slightly less meat at a sitting than ...
To cook the goulash, place the beef chunks, onions, garlic and peppers in the slow cooker. Tip the tomatoes into a large jug or bowl and stir through the tomato purée, caraway seeds, if using ...
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