Hungarian Goulash
It’s amazing how quickly autumn seems to have kicked in and I’m craving hearty stews and casseroles. Goulash’s reputation was slightly tarnished in the 80’s, but I actually think it’s a flavour packed one pot, that’s worth revisiting.
Yield4 servings
Cook time150 minutes
Ingredients
Directions
- 1
Sauté the onions until soft, push to one side and add the beef. Season and sear the beef until golden.
- 2
Add the garlic and paprika, stir to coat the beef.
- 3
Add the mushrooms, pepper and flour stir.
- 4
Put in the wine and sizzle to burn off the alcohol.
- 5
Stir through the tomatoes and stock, check for seasoning.
- 6
Cover with a lid and simmer on the lowest heat for 2-2.5 hours or until tender, stirring from time to time.
- 7
You may need to remove the lid to thicken towards the end of cooking.
