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
- 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
- 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
|Amount Per Serving||%DV|
|Serving Size 352g|
|Recipe makes 4 servings|
|Calories from Fat 62||32%|
|Total Fat 7.16g||9%|
|Saturated Fat 3.9g||16%|
|Trans Fat 0.0g|
|Total Carbs 24.8g||7%|
|Dietary Fiber 7.0g||23%|