今日のディナーは、1キロ買って半分冷凍していた牛スネ肉を使って、グーラッシュを作ることに。これまで土曜日に夫がDelia Smith のレシピでよく作ってくれていたのですが、今日は行正り香さんのレシピで作ってみました。

We cooked Goulash using the remaining half of the shin of beef that we bought when we cooked Pot Au Feu; thiS half had been frozen in a vacuum pack. My husband used to cook Goulash following Delia Smith’s recipe, but today’s recipe is by Rika Yukimasa, a lady who promotes American meat in Japan.


I thought Goulash has red pepper and also sour cream but this recipe doesn’t use either of them.  It doesn’t use any flour either so the sauce is quite thin when it’s done.  It’s more like Beef Stew with paprika rather than what I think of Goulash.  We prefer the sauce to be thicker, so we could have reduced it further but that would make it more salty and it had enough seasoning, so I just used corn starch mixed with water to thicken it up.  I feel adding sour cream would make it more like Goulash but we didn’t have any at home.  It does have a little sugar and honey, which reduces the acidity of the tinned tomatoes, and it was very tasty.  The beef was about 500g but it shrinks quite a bit after 3 hours of simmering and we finished it all except for some of the sauce.  We are going to try and use this for a pasta dish.


The side dishes are mashed butter beans (we had to use them up because you need to use them within 3 days once you open the jar) and sugar snap peas.



  • スネ肉500g
  • 玉ねぎ中1個
  • オリーブオイル大さじ1
  • にんにく1片 (軽くつぶして加える)
  • パプリカパウダー大さじ1
  • 赤ワイン お肉がかぶる量
  • トマトホール缶半缶(200g
  • <A>
    • チキンストックキューブ1
    • トマトケチャップ大さじ2分の1
    • 砂糖大さじ2分の1弱
    • 塩、胡椒 適量
    • はちみつ 大さじ2分の1弱



500g Shin of Beef
1 large onion
Olive oil (for sauteeing onion)
Garlic 1 clove (peel and lightly crush)
Paprika powder 1Tbs
Red Wine  Enough to submerge beef
Tin tomato 1/2

Chicken stock cube 1
Tomato ketchup A little less than 1/2 Tbs
Sugar A little less than 1/2 Tbs
Honey 1/2 Tbs
Sat & Pepper

Sautee minced onion in olive oil with a little salt slowly until it’s soft and sweet.  Cut the shin of beef in large chunks (we cut 500g into 8 pieces), put them on top of onion, add garlic and paprika, pour red wine until the beef is covered.  Put cooking paper on top so the beef doesn’t get dry, put the lid on and simmer on low heat until the beef starts to get tender.  Add the seasoning and continue cooking until the beef is fork tender.  I added a mixture of corn starch and water and cooked it for a minute or two to thicken the sauce.







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