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My take on traditional Hungarian Goulash

Cook Time:

3 hours 45 minutes


4 - 5 people

My take on traditional Hungarian Goulash

2 dessert spoons vegetable oil
1 kg stewing beef (e.g. front or rear shank)
3 large organic carrots
3 parsnips
300 g streaky bacon
2 heaped desert spoons sweet paprika powder
1 teaspoon powdered fenugreek
2 large bay leaves
1 desert spoon Balsamic vinegar
1 teaspoon caraway seeds
1.2 litres gluten free vegetable stock
1 tin (400g) chopped tomatoes
Several twists of salt and pepper
3 red peppers (Capsicums)
150 g soured cream

Begin by preparing the vegetables, peel then top and tail the parsnips and carrots then slice and dice into small cubes. Then cut the beef into large cubes before dicing the bacon. Finally remove the stalk and inner white structures as well as the seeds from the red peppers, then slice into fingers and set aside.
Now you are ready to cook. Heat the vegetable oil in a large saucepan and when hot add a batch of the beef and cook until sealed on all sides (browned) remove to a plate and do the next batch until all the beef is browned. Then add the bacon and stir fry until golden brown, add back the beef and reduce the heat before adding the paprika, fenugreek, salt and pepper, stir frying for a minute then adding the gluten free stock. Add the chopped tomatoes, caraway seeds, Balsamic vinegar and bay leaves then add all the chopped root vegetables and stir thoroughly before placing the lid on the saucepan. Bring the goulash to a mild simmer then reduce the heat to keep it simmering for 3 hours. Then remove the lid and raise the heat to keep it simmering for another 30 minutes. While this is happening heat a non-stick frying pan and stir fry the red pepper fingers for five minutes. When the time is up, add the fried red pepper to the goulash, stir thoroughly and remove from the heat. Serve onto plates and top with soured cream with rice or crispy gluten free baguette.

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