A wonderfully warm winter stew, the humble Hungarian Goulash leaves you perfectly full with a lasting soothing taste in your mouth. Paired with slow cooked meat, its a gorgeous meal for those that have softer palettes or the elderly due to the softened vegetables and beef. A fantastically easy staple that I honestly think anyone can produce!
Serves 6
2tbsp Sunflower Oil
1kg Braising Steak, trimmed and cut into 5cm (2in) cubes
2 Large Red Onions, sliced
1 Garlic Clove, crushed
1tbsp Paprika, plus extra to garnish
600ml Beef Stock
1x400g can Chopped Tomatoes
2tbsp Tomato Puree
Salt and Black Pepper
2 large Red Peppers, halved, deseeded, and cut into 2.5cm (1in) pieces
4 Potatoes, peeled and quartered
1. Heat the sunflower oil in a large flameproof casserole dish or Wok, add the beef in batches, and cook over a high heat until browned.
(This helps seal the meat and keeps the important juices in!)
2. Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.
3. Add the paprika and cook, stirring, for 1 minute. Pour in the stock and bring to a boil, stirring.
4. Return meat the meat to the dish or wok, add the tomatoes and tomato puree, and season with salt and pepper. Carefully place this mixture into a Slow Cooker and turn onto a low/medium heat. Leave for 4 hours stirring once after 2 hours.
5. Add the red peppers and potatoes and cook for an additional 4 hours on a medium heat or until the potatoes and meat are tender.
6. Taste for seasoning, and serve.
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