I’d like to share with you the recipe for one of my favourite meals at the moment: beef goulash! – It’s a treat, and it tasted like one. This is a new venture on this blog, but since I share whatever gives me life, why not include food :)?
This is no recipe found in a book, it’s what has developed in my cooking – it works, so I tend to stick with it.
So, here are the main ingredients – I won’t specify amounts too much since that can be adjusted according to individual taste:
- diced beef
- mixed peppers
(You can add other veggies of course.)
- beef stock cubes
- tomato paste
- red wine
- black pepper, salt, paprika, various herbs (rosemary, thyme, oregano,…), chilli, nutmeg and cinnamon
- heat oil in a suitably sized pot, add the beef
- when the meat is browned, add the quartered onions
- stir in salt, pepper, lots of paprika, chilli and some herbs
- put the kettle on – we’ll need hot water in a little while
- give the mix in the pot a few minutes, then add the chopped up peppers (I tend to chop onions and peppers in quite chunky bits)
- when the peppers have softened a bit, you can add a little of the red wine and stir the whole lot – it helps to yield all the good taste that has by now gathered at the bottom of the pot…
- add boiling water, a little more than needed to cover everything
- stir in the stock cubes
- set the timer for 30min, put the lid on with a little gap, on enough heat to keep things simmering
- after 30min, give it a good stir,
- add more spices as needed, this time including a touch of nutmeg and cinnamon
- add tomato paste (good for texture too)
- add some more red wine
- give it another 15-30min, as needed for the meat to be ready.