This Hungarian goulash is the ultimate comfort food and perfect winter warmer. Why not divide portions between mini ramekins? Serving meals in this way is often more appealing to younger children as they feel like they have their very own special dinner.
Ingredients
1 tbsp sunflower oil
500g (1 lb 2 oz.) braising or stewing beef, cut into pieces
1 large onion, peeled and sliced
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp paprika
1 ½ tbsp tomato purée
550ml beef stock
1½ tsp balsamic vinegar
½ tsp brown sugar
3 tbsp double cream
500g (1 lb 2 oz.) braising or stewing beef, cut into pieces
1 large onion, peeled and sliced
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp paprika
1 ½ tbsp tomato purée
550ml beef stock
1½ tsp balsamic vinegar
½ tsp brown sugar
3 tbsp double cream
Method
- Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a frying pan and brown the beef on all sides then transfer to a plate.
- Put the onion and red pepper in the frying pan and fry for 3-4 minutes. Add the garlic, paprika and tomato purée and fry for another 2 minutes. Return the beef to the pan and coat in the onion mixture. Add the stock and bring to the boil. Cover with the lid and place in the oven for 1 hour. (If you don’t have an ovenproof frying pan, you could use a casserole dish.)
- Remove from the oven and add the remaining ingredients. Bring back to boil, cover and return to the oven for 30-40 minutes, or until the beef is tender.
- Serve with rice or mash.
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