Beef goulash and a big announcement!
Last week I mentioned that my life might be turned upside down for a while but it wasn’t 100% confirmed yet. Well… now it has been. I am flying on Monday to the South of France to cook on board a yacht for four months. I kick off in Monaco for the Grand Prix and after that, I have no idea… but I have just bought a fabulous new camera with the expressed idea of taking loads of photos of my adventure.
I will be blogging whenever I get the time to write and the internet connection to upload!
But on that note – I am absolutely knackered from trying to pack in as many bookings as I can before I leave, and am off to one in half an hour, so today’s post is one which I really don’t think needs much introduction. Beef goulash, who doesn’t love this hearty winter warmer!?
Slow braised beef goulash
1 Tbsp of olive oil
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
800g of beef goulash chunks
1 x 400ml can of tomatoes
50g of tomato paste
250ml of beef stock
20g of dried mushrooms (porcini, chanterelle or shiitake are good)
1 cup of carrot, grated
½ tsp of black pepper
1 Tbsp of paprika
1 tsp of mild curry powder
1 tsp of mixed spice
2 tsp of salt (or to taste)
1 Tbsp of sugar (or to taste)
Heat the oil in a large pot and add the onions and garlic, frying them for a few minutes. Add the beef and brown the meat for few minutes. Add the all the remaining ingredients, except the salt and sugar, and leave on a very low simmer for 3 – 4 hours.
Add water as needed while the stew is cooking so that it doesn’t dry out. Season with salt and sugar to taste and serve with rice, potatoes or crusty bread.