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Goulash, the most famous Hungarian dish, is not the stew that many think it is, but a fiery, slow-cooked soup. Serve with crusty bread and crushed chillies - or sliced green and red peppers to garnish.
1 large onion, finely chopped
2 tbsp vegetable oil
700g lean braising beef, in 1cm cubes
1 tsp caster sugar
1 tbsp tomato purée
1 tsp plain flour
2 tbsp smoked sweet paprika
3 tomatoes from a can of plum tomatoes, drained and chopped
2 carrots, thickly sliced
1 litre Cooks' Ingredients Beef Stock
½tsp caraway seeds
2 peppers (1 green, 1 red), seeded and finely chopped
250g new potatoes, scrubbed and cubed
1. In a large casserole, gently sweat the onion in the oil for 5 minutes, until translucent. Add the beef, sugar and tomato purée and cook, stirring, for a further 5 minutes.
2. Stir in the flour and paprika and cook for 2 minutes. Add the tomatoes, carrots, stock, caraway seeds and seasoning. Simmer for 45 minutes.
3. Add the chopped pepper to the soup (keep a little back to use as a garnish). Simmer for another 15 minutes. Add the potatoes and simmer for 30 minutes more, topping up with a little water if necessary, or adding more paprika, a little at a time, if more robustness is required (though it will take 20 minutes to cook into the soup).
4. Garnish with the reserved pepper and serve with crusty bread and crushed chillies if you like.
Typical values per serving:
4.3g fibre 51.5g protein
This recipe was first published in February 2010.