Goulash

The great thing about cold weather is slow cooked, homely food. As the Other Half’s parents were cooking on Sunday evening, I decided to use the weekend to make something with slow cooked beef. Originally I had planned on doing boeuf bourguignon but that somehow changed to beef goulash.

I don’t have a slow cooker but I do have a cast iron pot and a wood burner so I duly lit the fire, started cooking and then left the goulash to do its stuff for about 6 hours, stirring occasionally when I hurled an extra log on the fire. The house smelt amazing and was nicely warm, despite the inclement weather outside.
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Ingredients

2 onion, sliced
2 peppers, one orange, one yellow, finely sliced
3 cloves of garlic, finely sliced or minced
500g diced beef
1 tbsp paprika
1 tbsp. tomato puree
400g tin of tomatoes
Beef stock cube
1 tub sour cream or crème fraiche

First of all fry the onion and peppers gently in some oil for about 10 minutes until softened then add the garlic and stir.
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Add the beef and continue stirring until the meat is browned before mixing in the paprika, making sure everything is coated. Add the tomatoes and rinse the tin with a little hot water, stir in the water and a crumbled stock cube, then squeeze in the tomato puree. Bring to the boil, then cover and either cook on a low heat for 2 hours or slow cook for 6 hours.

Before serving, add the sour cream and mix well. We had the Goulash with mashed potato but you could serve with rice or spatzle.
slow cooked beef goulash

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