Goulash

 Perfect for cold winter days! But actually it's perfect for any night you feel like a hearty stew.

Serves 3 - 4 people

Image by RitaE from Pixabay

INGREDIENTS

about 600 - 700 g beef goulash cubes, dusted with flour

1 can whole / chopped peeled tomatoes

2 TBS tomato paste

1 punnet mushrooms, sliced

1 cup beef stock (or half beef stock & half red wine)

1 onion, chopped

2 cloves garlic, crushed

1 chilli, chopped (or 1 -2 tsp chilli sauce)

1 TBS regular/sweet paprika

1 tsp smoked paprika 

1 large potato, peeled and cubed

Salt and pepper

*sour cream

*parsley, chopped

METHOD

1. Heat oil in a saucepan over low-medium heat and brown beef cubes. Remove and set aside.
2. Sauté the onion and garlic and chilli (or chilli sauce) until softened
3. Add the paprika and tomato paste and keep stirring, you don't want the paprika to burn
4. Add the mushrooms and fry until mushrooms are soft. Add the beef back to the pan
5. Add the canned tomatoes; beef stock/ or red wine and salt and pepper. Add the cubed potato. Stir well
6. Lower the heat and let simmer for 1 1/2 hours or until beef are soft and potato cooked

Serve with rice, and a side salad or even roasted veggies. Bread will also be great to help mop up that sauce!

*Serve topped with sour cream and chopped parsley if preferred - actually you should, because it really makes a difference! 

Some people prefer to serve goulash over pasta noodles or couscous. I sometimes serve mine over couscous.