Clean your beef and cut away all bits of fat. Cut it into cubes about 2 centimeters long. Clean the carrots, the onions and the garlic. Chop the vegetables in a blender or dice them by hand.
I have to say, that when it comes to chopping big amounts of vegetables I rather enjoy the support of electrical kitchen helpers. Many of my friends have the help of a maid which cleans and cuts vegetables for them, but honestly, I don’t really like that. I am rather fuzzy when it comes to food and I don’t like the idea of a domestic helper touching what I put into my mouth. Never mind my opinions, please: You are your own boss and if you have somebody doing the boring bits and pieces I can only say: good for you.
According to logic reasoning with this attitude I should avoid restaurants altogether…but I am a woman and I don’t live according to logic. I rather do enjoy eating out occasionally – but when I do it comes with a rather high price tag.
Forgive my ranting: The important thing for goulash is to have your vegetables for the sauce finely shredded before starting to cook.
Now heat the olive oil in a big pot. I use the pressure cooker for this dish as it cuts the cooking time into half and it never fails to render even the toughest meat tender. Of course you can cook it in a normal pot as well. Throw your meat into the well heated oil and turn it around, so it changes color everywhere. You want a bit of the brown, roasted crust on at least some pieces of meat to give flavor to the sauce. Now add your onions and carrots and fry all together for around 5 minutes. Finally add the tomato puree and enough water to cover everything. Now put on the lid and simmer on lowest flame for around 3 hours in a normal pot.
If you use a pressure cooker, add half a liter of water, put on the lid and cook the goulash for one and a half hours after the first whistle. I know, this sounds like a very long time, but the Indian beef tends to be quite chewy and needs long cooking to become really tender. The meat of the goulash should be so soft that you don’t need a knife for cutting it. Towards the end of the cooking time, add the butter, salt and pepper according to your taste. If you like your goulash spicy, add one tea spoon of red, ground chilies together with the tomato puree. If you use a pressure cooker, wait until the pressure drops, then add the butter, salt and pepper. Serve this dish with boiled potatoes which soak up the delicious sauce nicely.