Original recipe: Sophie Gray

Serves 6

Ingredients

2-3 tbsp oil
1 kg casserole steak, cut into 1-2 cm cubes (any cut meant for slow cooking)
2 medium onions, peeled and cut into chunks
1 tbsp paprika
1 tin of chopped tomatoes
3 potatoes, cubed
1 red capsicum, sliced
1/2 tsp thyme
1 bay leaf
salt & pepper
750ml beef stock
2 tbsp flour
1/2 cup tomato paste

Method

Using the oil, brown the meat and onion in a very large saucepan, over a high heat. Add the paprika and stir until the meat is coated, taking care not to let the paprika burn.

Add the tomatoes, potatoes, capsicum, herbs, stock, and season with salt and pepper. Bring to the boil, then reduce to simmer and cook for 1 & 1/2 hours.

Combine the flour and tomato paste in a small bowl. Stir this into the saucepan to thicken and enrich the goulash.

Serve on rice, adding some sour cream if you wish.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection