A bowl of this beef goulash will warm you up from the inside out.
- 1 hr 45 mins
- 30ml sunflower oil
- 1.5kg stewing beef
- 30ml butter
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 red pepper, seeded and diced
- 15ml paprika
- 30ml tomato paste
- 500ml beef stock
- handful parsley, chopped
- Heat oil on medium-high and brown meat all over. Transfer to a plate and set aside.
- Add butter to the pan and sauté the onion and garlic. Add the pepper, paprika and tomato paste and cook for a minute before adding the stock.
- Return the meat to the pan, reduce heat and simmer for 1-1½ hours or until meat is tender. Season. Mix
Serving suggestion: Serve with sour cream and rice or noodles.
Magazine issue date: May, 2018