Treat your family and friends on a chilling day with this hearty beef aubergine goulash. It is so delicious, it will knock your socks off. You will taste the most tender meat ever. I mean it. Ever! Hehehe.
I came up with the idea of adding aubergine purée to it. You have to try it. This will make the beef aubergine goulash so much creamier, thicker and awesomely tasty. Moreover, I roasted the aubergine in the oven, which gives a nice extra flavour.
Are you still wondering how to cook the mouth-melting beef? Keep on reading and you will find it out here. The secret, well more like a fact, is to cook it on a low heat for a couple of hours. Yes, it takes a long time, but good things come to those who wait, right? And you don’t need to stand next to the pot for the whole time. It only needs an occasional stirring.
Before starting with the recipe, I have a quick tip on how to get that thick goulash consistency. Before browning the meat, dust it with flour. Consequently, the meat fats and flour will mix and as a result, you will get a thick goulash and meat with a flavorful crust.
So, what do you say? Are you going to try this beef aubergine goulash? Yes, let’s start.
Ingredients for 4-5 portions of beef aubergine goulash:
- 1 big aubergine
- 1 garlic clove (chopped)
- olive oil
- 400 g beef (cubes for goulash)
- 1-2 Tbsp flour
- 1 red onion (chopped)
- 400 ml tomato sauce (purée)
- 300 ml warm water (or as much as needed)
- salt, pepper
- spring onion (optional)
Start with preheating the oven to 200º C. Wash and cut the aubergine lengthwise in half, brush with some olive oil, sprinkle with salt and put in the oven for around 20-25 minutes or until soft. I flip it around a couple of times during roasting.
In the meantime, coat the beef with flour. Drizzle some olive oil in a larger pot and then add the onion. Once it gets glossy, add the meat and brown it on all sides. Then add the garlic and sauté for a couple of minutes more.
Furthermore, pour in the tomato sauce and water. Bring to boil, then reduce the heat to medium-low, cover the pot and simmer for 1- 1,5 hours.
By now the aubergine should be ready. Check if it’s soft and wrinkled. Just before taking it out, turn on the grill for a couple of minutes. This will give a slightly smoky touch. Once the aubergine is done, roughly chop it, put in a plastic container with a garlic clove and purée it.
Every now and then stir the meat in order to prevent it from sticking at the bottom of the pot. After 1-1,5 h check if the meat got tender. Only when you can pull it apart without a knife, then the meat is ready. At that point, stir in the aubergine purée and simmer for additional 20-30 minutes.
The waiting time is finally over and you can taste this delicious beef aubergine goulash. It goes great with a slice of bread or boiled potato. I also sprinkle it with some spring onion. A perfect dish on a cold day.
Enjoy!
