Some days nothing but good old-fashioned comfort food, like a big old bowl of beef goulash would do.
You know those days when you are run off your feet and need to get supper ready rather quickly. The days where you simply want to throw everything into one pot, stir, cover and let your stew simmer away as you get on with life. I know we all have those days and that is when that big old bowl of beef goulash comes in handy.
Back to my beef goulash. It is easy to throw together, light on the wallet, feeds a crowd and can be immensely adaptable. You can easily add in some potatoes, carrots or pasta to bulk it out. Or you can serve it with slices of rustic bread. It all works. The main thing is that it all happens with minimal effort leaving you free to do all the other things you need do before supper.
Awesome right? Here is how to make beef goulash.
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Beef Goulash #LivePeasant
- 450 g (1lb) lean boneless shin stewing or braising beef, cut into 2.5cm cubes
- Freshly ground black pepper
- 2 tbsp sunflower oil
- 2 large onions peeled and sliced
- 2 garlic cloves peeled and crushed
- 1 tbsp ground paprika
- 1 tsp caraway seeds optional
- 600 ml (1 pint) hot beef stock
- 400 g (14oz) tin chopped tomatoes
- 1 t bsp tomato purée
- 1 tbsp cornflour
- 4 tbsp water
- Freshly chopped parsley to garnish
- Soured cream to garnish
- Season the beef with salt and pepper.
- Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4
- minutes until brown. Transfer to a large casserole pot. In the same pan cook
- the onions and garlic with the paprika and caraway seeds
- Add in the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat
- and simmer over a low heat for up to 1.5 hrs.
- Mix together the cornflour and the water and stir into the goulash. Bring back to
- the boil, stirring occasionally. Reduce the heat and simmer for a further 5 mins.
- Serve the goulash with cooked potatoes or pasta garnished and a dollop of soured cream garnished with some parsley.