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.
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 ...
Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together ...
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 ...
Coinciding with the fiftieth anniversary of the trailblazing restaurant Mother Courage of New York City, Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses ...
Just as you wouldn’t skimp on the ingredients for a healthy meal, don’t cut corners with your mental nourishment. Your path to enhanced emotional well-being begins with the right mental ...