As the temperature has well and truly dropped these evenings call for heart warming dinners. Originating from medieval Germany, Goulash is a stew of meat and vegetables, traditionally seasoned with paprika and other spices.
Packed full of nutrients this beef goulash stew is so filling it could be had as a lunch or dinner.
Leave out the potatoes to make it a carb free beef goulash should you wish!
Time: 2 hours
Res veg 1
Free veg 1/2
2 cloves of garlic
1 green pepper
2 tomatoes chopped
a few sprigs of fresh marjoram
1 tbsp extra virgin olive oil
400g lean beef, cut into small cubes
1 tablespoon paprika
1½ litres organic beef stock
½ tablespoon caraway seeds
red wine vinegar
1 tablespoon tomato purée
1 Peel and slice the onions and carrots, peel and crush the garlic, and deseed and dice the pepper.
2. Add a tbsp of oil to a large pan and gently sauté the vegetables together until softened.
3. Add the beef and continue to cook until the meat starts to brown and the vegetables are cooked.
4 Next stir in the paprika and cook for a further 2 minutes before adding 200ml of the beef stock. Bring to the boil and cook until the mixture reduces.
5 Add the marjoram after picking and finely chopping. Also add the caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
6 Add the remainder of the stock or enough to cover the soup and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
7 Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.