Lamb Goulash

Hungarian

Type of Dish Main Course

Ingredients

• 20 g (1 1/2 Tbsp) butter
• 15 ml (1 Tbsp) olive oil
• 700 g 700g (1 1/2 lbs) beef skirt steak (5cm dice)
• 2 medium onions (large dice)
• 1 clove garlic (crushed)
• 30 g (2 Tbsp) sweet paprika powder
• 2 large red bell peppers (diced)
• 30 g (2 Tbsp) tomato paste
• 450 g (1 lb) tomatoes (peeled and diced)
• 200 ml (1 cup) beef stock
• 2 bay leaves
• 30 g (2 Tbsp) flat leaf parsley (chopped)
• to serve steamed rice
• to serve sour cream

Preparation

1. Add butter and oil to a large heavy-based saucepan, heat over medium-high flame, add half the beef. Cook, stirring occasionally for 4 to 5 minutes until browned. Transfer beef to a bowl and repeat with remaining beef.
2. Reduce heat to medium, add onion and cook for until tender (about 10 minutes). Return beef and any juices to pan. Add garlic and paprika. Cook for 3 to 4 minutes.
3. Add bell pepper, tomato paste, tomato, stock and bay leaves. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until beef is tender.
4. Remove and discard bay leaves. Sprinkle with parsley. To serve divide rice between bowls, top with goulash and sour cream.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 1 hour.