Main Ingredient: Beef
Cook Time: 1 Hour
Recipe by: Bormioli Rocco
Goulash is a typical preparation of Hungarian cuisine, in which the intense flavour of beef cheek goes perfectly with intense spiciness. We have chosen to revisit this recipe cooking it in a jar, a technique which enhances all the flavour and aromas of the meat: at the end of cooking it will be tender and succulent.
You will need:
x2 Fido jars of 500ml
How to prepare goulash cooked in jar
- Wash and clean the vegetables; thinly slice the onions and the pepper into strips.
- Dice the beef cheek and sauté in a pan with a drizzle of oil. After a few minutes, add the vegetables and cook for about 5 minutes.
- Then transfer everything into a bowl and season with the spices. Add the tomato puree, vegetable stock and mix well.
- Season with salt and pepper and transfer to the 500ml Fido jars, clean the rims of the jars and close them. Arrange them in a saucepan that holds them comfortably. Wrap them with tea towels to prevent them from breaking during cooking. Then fill the pot with warm water so that it reaches a little more than three-quarters of the height of the jars. Bring to a boil and cook for about 1 hour from the first boil.
- After the necessary time has passed, remove the water from the pot with a stir and using an oven glove, remove the jar. Let the meat rest for about 10 minutes before serving (the jar should be hot but not hot). To open the jars, pull the protruding part of the tongue. Enjoy your goulash paired with a side of potatoes or polenta.
We advise you to always handle hot jars with gloves to avoid burns.