Recipe of the month
Beef goulash
Ingredients
1 large onion, peeled and finely chopped
1 garlic clove, crushed
2lb (1kg) braising steak (or rump) - diced into small pieces
Pinch of caraway seeds
2 tabsp paprika
1 teasp dried mixed herbs
Freshly ground black pepper
1 red pepper, cored, seeded and sliced into rings
1 green pepper, cored, seeded and sliced into rings
1 x 14oz (396g) tomatoes
Qtr pint (150ml) chicken stock
Half pound (qtr kg) button mushrooms
1 x 5oz (141g) carton soured cream (or creme fraiche)
Method
Fry onion and garlic gently in oil for 5 minutes or until golden. Add beef, in stages, and quickly brown on all sides then transfer to casserole dish. Stir caraway seeds, paprika, herbs and black pepper to frying pan (that still has oil and juices in it) and cook for 1 to 2 minutes stirring constantly. Add pepper, tomatoes and stock. Bring to the boil then transfer everything into the casserole dish with the onions, garlic and meat.
Cook for 2 hours in a cool oven - 150 deg C / 300 deg F or Gas Mark 2.
Add mushrooms about 30 mins before end of cooking time and at this point check tenderness of meat.
Before serving, spoon the soured cream (or creme fraiche) on top.
Serve with rice or roast or boiled potatoes and green vegetables. Also lovely with just a jacket potato
