Pulled Grass-Fed Angus Beef Rump Goulash with Pap and Gravy

Ingredients:

For the Pulled Grass-Fed Angus Beef Rump Goulash:

  • 500g Grass-Fed Angus Rump Goulash
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, chopped
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes (with juice)
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

For the Pap:

  • 2 cups maize meal (cornmeal)
  • 4 cups water
  • Pinch of salt

Instructions:

  1. Prepare the Beef Stew:

    • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
    • Add the chopped onion and garlic, sautĂ©ing until translucent.
    • Add the diced carrots, celery, and bell pepper. Cook for an additional 4-5 minutes.
    • Add the Grass-Fed Angus Rump Goulash to the pot, browning on all sides.
    • Pour in the beef broth, diced tomatoes, and stir in the tomato paste. Add smoked paprika, thyme, black pepper, and salt to taste.
    • Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender enough to shred easily.
    • Once the beef is cooked, shred it with two forks and mix it into the sauce.

  2. Make the Pap:

    • In a large saucepan, bring 4 cups of water to a boil. Add a pinch of salt.
    • Gradually whisk in the maize meal, stirring continuously to prevent lumps from forming.
    • Reduce heat to low and cook, stirring occasionally, for about 20 minutes or until thickened and cooked through.
    • Remove from heat and let it sit covered for a few minutes to firm up.

  3. Serve:

    • Spoon a generous portion of pap onto each plate.
    • Top with the pulled beef stew and gravy.
    • Garnish with fresh chopped parsley.
Back to blog