Wednesday, 21 March 2012

Beef Goulash with Chilli




Goulash originates from Hungary and is one of its national dishes.  Goulash in loose terms is a soup or stew of meat, noodles and vegetables specifically potatoes, the dish must be seasoned with paprika plus other spices.  Variation of goulash are found all over Scandinavia and Europe.  Here is my variation to the theme, I always love to pack plenty of vegetables into my dishes. Take the basic recipe and create to your own liking :), I didn't use any noodles either.  I love to serve with freshly baked crusty bread.   Plus this can be frozen for passage food.

Beef Goulash with Chilli

2 tablespoons of olive oil
1 onion sliced
2 clove of garlic, crushed
2 teaspoons mild paprika powder
1 teaspoon of chilli powder
700g lean stewing beef, diced
pinch caraway seeds (if I haven't got these I just leave it out and carry on)
1 bay leaf
1 tablespoon balsamic vinegar
450 ml beef stock
salt and freshly ground black pepper
400g potatoes, diced
2 green peppers, sliced
2 courgettes diced
1 carrot diced
400g can chopped tomatoes (or if possible I use fresh cherry toms that I de-skin)
2 tablespoons tomato puree

Method

Heat olive oil in a cast iron fry pan or if you have use a flame proof casserole dish.  Add in the onion, garlic and paprika, cook stirring for 2 minutes.  Add the beef and cook for another 4 minutes or until onion is soft and meat is brown.  

Add the caraway seeds, bay leaves, vinegar and half the beef stock.  Season with salt and pepper and bring to the boil reduce down and simmer covered for 1 hour.

Stir in remaining stock, potatoes, peppers, tomatoes, tomato puree, other vegetables, courgettes, carrots etc.  Bring back to the boil, reduce to a simmer and cover for 30 - 40 minutes until the meat and vegetables are tender.

Note:  if at any time the Goulash looks like it is runny out of liquid top up with water.  Sometimes this can happen if the lid doesn't fit properly. 

Serves 4


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