GOULASH with RED WINE Recipe
Goulash is a traditional Hungarian beef stew and although the ingredients are quite simple the taste is particularly good, jazz it up with red wine.
Although goulash is not traditionally made with wine a generous splash of full-bodied Cabernet or Shiraz does give it an entirely new dimension. adding some chilli and mushrooms to this dish gives it a further boost.
serve it with mashed potatoes
Prep time: 25 minutes
Cook time: 3 hours
800g of good quality bone-less beef cubes
2 tablespoons butter
1 large red pepper, seeded, the white pith removed and then sliced
2 cloves of garlic
1 large onion, peeled and coarsely chopped
3 tablespoons good quality smoked paprika
4 large chopped tomatoes or 1 can of chopped tomato
1 small tin of tomato paste
100ml strong beef stock
150 ml red wine
1 heaped teaspoon of brown sugar Directions
In a large pot melt the butter and brown the beef, then remove with a slotted spoon and set aside.
Add the onion to the pot and over medium heat fry the onion until it starts to soften, then add the red pepper.
Fry for two minutes, stirring constantly, then reduce heat to low and add the smoked paprika.
If it starts going too dry add another blob of butter and fry for two minutes to release the flavour of the paprika.
Now return the meat to the pot and stir it through the paprika and onion mixture.
Add a little of the red wine to de-glaze the pot, then add the rest of the wine, stock, tomato paste and chopped tomato.
Cover and gently simmer for about three hours, then add the sugar and stir through.
Add salt and black pepper to taste.
Serve piping hot on warm plates with mashed potatoes
How good does this recipe look to you?