Hungarian Goulash

Paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in eastern European cooking.

This recipe is very quick to prepare, although – as with all tough cuts – the meat is best given a long time to simmer. It would work well left in a slow cooker overnight, or while at work.


Ingredients Serves: 2


Equipment


Method

  1. Cut all your vegetables into 1cm dice.
  2. In a medium saucepan, brown diced beef stewing steak in 1 tbsp sunflower oil over a high heat. It doesn’t need to be cooked through.
  3. Lift out with a slotted spoon and set aside.
  4. Reduce heat to medium and add another 1 tbsp sunflower oil to the pan. Fry the onion and red pepper for 5 minutes until softened.
  5. Stir in 1 sachet of unsmoked paprika and cook for another few minutes until aromatic.
  6. Add in diced carrot, potato, chopped tomatoes, the stewing steak, beef stock, bay leaf, salt and pepper. Stir, bring to a simmer and cook covered with a lid over a very low heat for 1 ½ - 2 hours until the beef is tender.
  7. Check regularly, adding a little more water if it starts to look dry.
  8. Remove bay leaf and stir in vinegar. Serve garnished with chopped parsley.

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