• 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 2 tablespoons plain flour
• 1 tin (14floz/400ml) chopped tomatoes
• 1 pint/600ml beef stock
Method:
- 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 flour mixture 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.
Edward’s Handy Hints:
• 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.
