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:
-
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, sautéing 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.
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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.
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Serve:
- Spoon a generous portion of pap onto each plate.
- Top with the pulled beef stew and gravy.
- Garnish with fresh chopped parsley.