Dutch Goulash Stew

Ingredients

• Beef chuck roast 30 oz
• Bay leaf 2 pieces
• Chopped Sage Leaves 3 pieces
• Mace 1 piece
• Butter 0 oz
• Onion 3 heads
• Potato 0 lbs
• Carrot 0 lbs
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the meat in a large, thick-walled pot and pour in 1.25 liters of water.

Step 2

Add salt, bay leaf, sage, and nutmeg. Bring to a boil, then reduce the heat to low and simmer covered for 3 hours. Halfway through cooking, turn the meat.

Step 3

Cut the peeled potatoes into large pieces.

Step 4

Cut the carrot into large chunks.

Step 5

Finely chop the onion.

Step 6

In a skillet, melt the butter and sauté the onion with a pinch of salt until golden brown. This will take about 6 to 8 minutes.

Step 7

Remove the bay leaf, nutmeg flower, and sage from the pot with the meat. Add the peeled and roughly chopped potatoes and carrots, along with the sautéed onions. The broth should cover the vegetables and meat; if needed, add more water. Bring to a boil and simmer covered on low heat for 30 minutes. The vegetables should become tender.

Step 8

Remove the meat from the pot and discard about 500 ml of the broth.

Step 9

Mash the vegetables into a coarse puree with some lumps, adding broth if necessary.

Step 10

Season with salt and pepper to taste.

Step 11

Serve the purée with thin slices of boiled meat.