Annabel Karmel's Hungarian goulash
Great for pregnant ladies, served with mash or rice
Serves four
You’ll need
1tbsp oil
500g beef, diced
1 large onion, sliced
1 red pepper, deseeded and diced into 2cm cubes
2 garlic cloves, crushed
1tbsp paprika
1½tbsp tomato purée
350ml water
2tsp powdered beef stock
1½tsp balsamic vinegar
½tsp brown sugar
½tsp Worcestershire sauce
6tbsp full-fat crème fraîche
Method
1. Preheat oven to 160°C, gas mark 4. Heat the oil in a frying pan. Brown the beef until golden, then transfer to a plate. Add the onion to the pan with the red pepper and fry for 3 to 4 minutes. Add the garlic, paprika and tomato purée and fry for 2 minutes.
2. Return the beef to the pan and coat in the onion mixture. Add the water and stock, and bring to the boil. Cover with a lid and place in the oven for 1 hour.
3. Remove from the oven and add the remaining ingredients. Bring back to the boil, cover and cook in the oven for another 30-40 minutes or until the beef is tender.
Taken from Annabel Karmel’s Eating For Two (Ebury Press, £12.99)
Authors
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