This goulash can be served with crusty bread, but I love it served with steamed and buttered broccoli.
Hungarian Beef Goulash
Preheat oven to 200oC/400oF Serves 6
3 1/2 oz/100g Butter 2 lb/900g beef topside, cut into cubes 1 lb/450g onion, chopped 2 oz/50g paprika 2 oz/50g flour 1 Tbsp tomato puree 3 1/2 pints/2 litres beef stock 8 oz/225g carrots, peeled and cut into chunks 1 lb/450g potatoes, peeled and cut into chunks chopped parsley to garnish salt and freshly ground pepper
Heat the butter in a large, heavy casserole, season the topside and add to the dish. Add the onions and cook for 2 minutes, stirring. Add the paprika and flour, mix well and place in the preheated oven uncovered, for 10 minutes. Remove from the oven and mix in the tomato puree. Reduce the oven temperature to 180oC/350oF. Add enough of the stock to cover the meat. Bring to the boil on the top of the stove and season. Cover and return to the oven for 2 hours. After 1 and 1/2 hours, mix in the carrots and potatoes and cook for another 30 minutes, or until the meat and vegetables are tender. Sprinkle with chopped parsley and serve.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!