Beef Goulash
Goulash is a great dish to serve in the could winter months. This recipe takes about 2 ½ hours to make, so it is best to prep ahead of time. You can put the goulash in the slow cooker too. Cook on high for 4 hours. If you want to do it all on the stove it will reduce the cooking time to around an hour, but the meat will be slightly tough and the flavour not as good. If you are buying goulash meat from the butchery then you will not need to cut it into cubes.
Ingredients
- 2 tablespoons oil
- 750 gm stewing meat cut into 2.5 cm cubes
- 1/2 teaspoon salt
- 3 medium onions roughly chopped
- 4 cloves garlic thinly sliced
- 2 tablespoons paprika
- 1 1/2 teaspoons caraway seeds
- 1 cup dry red wine you can use beef or chicken stock if you prefer but it changes the taste
- 3 medium carrots peeled and sliced about 5cm pieces
- ¼ cup tomato paste
- 1 cup chicken stock
- 3 medium potatoes peeled and grated
- 1 cup frozen peas thawed and drained
- 1 cup sour cream plain low fat yoghurt or mayonnaise
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