Hungarian beef goulash
Summary
| Yield | |
|---|---|
| Source | M&S cook book |
| Prep time | 20 minutes |
| Recipe Type | main |
Description
Traditionally should be veal, but we use beef cubes.
Ingredients
| 1 | onion (large chopped) | |
| 1 | Clove | garlic (crushed) |
| 1 | Kilogram | beef (cubed and trimmed) |
| 1⁄2 | Teaspoon (Metric) | caraway seeds |
| 2 | Teaspoon (Metric) | paprika |
| 1 | Teaspoon (Metric) | mixed herbs |
| 1 | Cup | red wine (1 glass) |
| 1 | red pepper (sliced) | |
| 1 | green pepper (sliced) | |
| 1 | Can | tinned tomatoes (chopped) |
| 1 | beef stock cube | |
| 250 | Gram | mushrooms (sliced) |
| 2 | Tablespoon (Metric) | plain flour |
Instructions
Fry the onion and garlic in a large pan, add the meat and fry briskly until browned. Add the other ingredients and cook for a couple of minutes in the pan.
Then transfer into a casserol dish and put in the preheated oven at 150C and cook for 2 hours or so.
Ideally make the day before serving and then reheat for extra flavour and tenderness.
Serve with plain boiled rice and a dollop od soured cream