A rich, thick beef soup from Hungary, ideal for warming up a dark wintery evening. It looks like a lot of ingredients, but it is very easy to assemble.
Serves 4 2 tbsp olive oil 2 medium onions, chopped 1 garlic clove, diced 100g baby carrots or carrots cut into batons 400g stewing steak, diced 1 green and 1 red capsicum, deseeded and chopped 2 tbsp paprika 1 tsp nutmeg 3 tsp mixed herbs 2 bay leaves 1 tbsp cornflour 3 tbsp tomato paste 200ml beef stock 400g tin chopped tomatoes 200ml red wine 1 tbsp Worcestershire sauce 1 tbsp cider vinegar 150ml sour cream Generous handful of parsley, chopped |
• CALORIES 350 • PROTEIN 28G • FAT 15G • FIBRE 3G • CARBS 27G |
Preheat the oven to 150°C. Heat the oil in an ovenproof casserole and gently fry the onion, garlic and carrots till softened (about 7-8 minutes). Tip in the meat and stir to brown it all over.
Add the capsicum, spices and herbs, season with salt and pepper, and cook for 2 minutes. Scatter over the cornflour and mix it in well before adding the tomato paste, stock, tomatoes, wine, Worcestershire sauce and vinegar. Bring it to a simmer, then transfer the casserole to the oven and cook for 3-4 hours, checking that it has not dried out and stirring occasionally.
Serve the goulash in a bowl with a dollop of sour cream and chopped fresh parsley. You could also serve it with roasted cauliflower.