Thursday, 17 December 2015

My take on Beef Goulash

First and foremost: this is a simplified adaption of Hungarian goulash. It may not be cooked in the traditional way but it boasts a lot of flavour. The only goulash I've ever tried is my own, but I know Lily enjoys it as it is on the preschool rotating meal plan. Sadly we can't enjoy it with sour cream; dairy or lactose free sour cream has yet to reach the market but I'm sure it is a delicious combination. You will notice that this recipe allows you to tweak it yourself because I haven't really provided measurements for some things, but hopefully you will be able to manage it by taste and eye.
I hope you enjoy this recipe; it is one of my go-to simple meals now and I am glad I was recommended it.

2tbsp cooking oil - I use rapeseed oil
400g pack of stewing beef
plain flour - I use spelt, white or wholemeal
1 large onion, diced - or the equivalent of frozen diced onion
1 diced red pepper
1 diced green pepper
2 tbsp paprika
salt and pepper
1 beef stock cube
1 tin of plum tomatoes
small glass of white wine  - this is optional but on the occasion I did use white wine I used Eisberg's sauvignon blanc white wine which is alcohol free. It definitely contributed to the flavour and if I have any spare I will add a good glug to the simmering goulash. Whilst cooking I also enjoyed a glass or two of the fruity Eisberg rosé  which is not overly sweet, rather quaffable and has a slight fizz.
garlic granules

Drizzle 1 tbsp of oil into a frying pan and saute the onion, garlic granule and pepper slices over a medium heat until soft.
Saute pepper and onion

Open the packet of stewing beef and shake a small handful of flour over the meat, stir until the meat is coated. You could do this in a separate bowl but this works well for me and reduces the washing up.
Coat beef in flour

Add the meat to the pan and brown. Add the paprika and cook for a further 2 minutes or so.
Add paprika to beef

Pour in a small glass of white wine and stir.
Add glass of white wine

Eisberg white wine

Crumble in a beef stock cube and stir.
Stir in beef stock cube

Tip in a can of plum tomatoes, and break them up with a spatula or spoon. Fill the empty can up with water and pour into the pan - this means more tomato ends up in the dish, not in the bin. If you aren't using wine, just add a little bit more water. Add salt and pepper to taste.
Pour in tomatoes

Once simmering, turn the heat down and place a lid on the frying pan. Allow to gently simmer for 45 minutes, stirring occasionally. After 45 minutes, uncover for the goulash to thicken.
Goulash will thicken uncovered

Stir occasionally and if it gets too dry add a little bit more water. My version of goulash tastes pretty good whether it has a thicker sauce or not. I serve it with rice, but it is also great with sweet potato.
Goulash served with rice
Have you tried making goulash? I would like to try goulash soup next.

Thanks for reading and cheers!

Eisberg Rose wine


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