A simple, easy-to-make stew, Goidasch I is flavoured with the traditional paprika and sour cream.
H- oz. butter
2 tablespoons vegetable oil
2 lb. lean stewing steak, cut into
1 lb. onions, sliced garlic clove, crushed
1 tablespoons paprika
1 teaspoon salt
½ teaspoon black pepper
5 fl. oz. water
1 bay leaf
1 lb. potatoes, peeled and sliced
5 fl. oz. sour cream
In a large saucepan, melt the butter with the oil over moderately high heat. When the foam subsides, reduce the heat to moderate. Add the beef cubes, a few at a time, and fry them quickly, stirring frequently, for 3 to 4 minutes, or until they are brown on all sides. Transfer the beef cubes to a plate and set aside.
Add the onions to the pan and fry, stirring occasionally, for 8 to 10 minutes, or until they are golden brown.
Stir in the garlic, paprika, salt and pepper. Add the beef, the water and the bay leaf and stir to mix. When the stew comes to the boil, cover the pan, reduce the heat to low and simmer for 1 hour.
Add the potatoes and simmer for another hour.
Taste the stew and add more salt and pepper if necessary. Remove the pan from the heat. Remove and discard the bay leaf.
Spoon over the sour cream.