With the weather turning chilly, we all need some warming food, and what better to have than a delicious Hungarian Beef Goulash.
1 tablespoon oil
1lb 8oz/700g stewing beef
1 large onion-cut into chunks
3 cloves garlic-peeled and diced
2 carrots-peeled and cut into chunks
1 red pepper-diced roughly
2 teaspoons tomato puree
2 level teaspoons paprika mixed with 1 tablespoon plain flour
1 tin (14floz/400ml) chopped tomatoes
1 pint/600ml beef stock
*Cut the beef into chunks, ensuring that you trim off any fat that is on the beef also.
*Heat a large saucepan with the oil and add in the diced beef and cook the beef quickly until it is browned all over.
*Retain the high heat and then add in the diced onion, garlic, carrot and red pepper and cook these with the beef for a further moment or two.
*Next sprinkle in the paprika and coat all of the beef and vegetables in this spice. By frying off the spice in this manner you get a greater intensity of flavour. Add in the tomato puree at this stage also.
*Next add in the tinned tomatoes and the beef stock and stir well.
*Allow the mixture to come to the boil.
*Cover the dish with a tight fitting lid, reduce the heat to a gentle simmer and continue to cook for 1 ¼ -1 ½ hours until the meat is tender.
*Serve with some boiled rice and /or some crusty bread rolls.
*If you wish you can garnish the goulash before serving with a blob of sour cream or alternatively you could stir two tablespoons sour cream into the dish just before serving.
*As with most dishes of this nature the dish tastes even better on the second day.
*This dish is perfectly suitable for freezing.