Hungarian Goulash
Time - 15mins prep 3hours cooking
Yields: 2 Servings
- Heat oven to 120 C
- Chop onion and pepper into large chunks
- place in bowl along with garlic
- Add meat, flour and paprika
- Mix with hands so all gets good coating of flour and paprika
- Put into ovenproof casserole dish (with lid)
- Add tomato, stock and salt
- Give a good stir and heat it up on the stove until it begins to simmer
- Taste to check for seasonin.
- Put lid on dish and place in oven for 3 hours
- Good with rice or couscous with chopped scallion and half red pepper chopped in
- When serving an otional splash of soured cream can be added to each portion
Ingredients
- 400 gm diced braising steak
- 1 large onion, peeled
- 1 green pepper, halved and deseeded
- 1 small clove of galic, crushed
- 1 level tablespoon plain flour
- 1 desertspoon of hot paprika
- 1 desertspoon of sweet paprika
- 1 can chopped tomato
- 300ml beef stock made with 2 oxo cubes
- 2 level teaspoons salt