Hungarian Beef Goulash

    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.


    Additional Notes:


    *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.


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