Beef Goulash
Spiced by “Colours of Jaipur”

Ingredients

• 1 kg / 2.2lbs braising steak
• 1 tbsp “Colours of Jaipur“ (Herbaria)
• 1 tsp „Sicilian Rock Salt“ (Herbaria)
• 2 tsp garlic, minced
• 2 tbsp white balsamic vinegar
• 1 tbsp ghee (clarified butter)
• 200 g / 7oz onions, diced
• 20 g / 0.7oz tomato purée
• 250 ml / 8.8oz beef stock

Dice the meat into 1/4 to 1/2 inch cubes. Mix “Colours of Jaipur“, salt, garlic and balsamic vinegar. Heat the ghee, add onions and glaze until golden. Add spice paste, cook for 1 minute while stirring. Add the meat and stir-fry until the meat juice has evaporated and all cubes are covered with spice. Stir in tomato purée and add beef stock. Let simmer for 1.5 hours, until meat is tender. Salt to taste. Serve with perfumed rice.