Goulash

Preparation Time: 30 minutes Cooking Time: 2 hours
Serves: 8-10 people

This Hungarian meat stew is still as popular as it was generations ago.
The slow cooking makes the meat go tender and the paprika flavour permeates into the stew to create a delicious hot pot. The red peppers, red wine and tomatoes that I have used, make for a vibrant colour instead of the normal over powering brown unattractive appearance.
Dust the plate with the sweet paprika for a stylish look and serve with sliced roast potatoes.

Ingredients

4 pound good quality stewing beef (chuck steak) - trimmed and cut into cubes
2 tablespoons vegetable oil
6 onions - peeled and sliced
1 teaspoons hot paprika
4 cloves garlic - peeled and finely chopped
1 tablespoon caraway seeds
2 red peppers - cut in half, de seeded and roughly chopped
2 teaspoon salt & freshly ground black pepper
1 cup red wine
1 cup beef stock
2 cans 14 ounces each - chopped tomatoes
2 tablespoons tomato puree
1 teaspoon sugar
2 tablespoons all purpose flour

8 large potatoes - sliced
2 tablespoons olive oil
Salt

Garnish: Sprigs of parsley

Method
1) Melt the oil or fat in a deep wide skillet. Sauté the onions, red pepper, paprika and garlic for 5 minutes. Remove and set aside.
2) Sauté the meat until it is brown. Return the onions, red pepper, garlic and paprika to the pan. Add the flour and stir for 1 minute.
3) Add the red wine, stock and tomatoes and mix together in the pan. Stir from time to time.
4) Season with the salt, freshly ground black pepper and pinch of sugar. Bring to the boil and then turn the light down and simmer for approximately 2 hours.
5) Pre-heat the oven to 400 F.
6) Put the sliced potatoes on a baking tray. Drizzle with olive and sprinkle with salt. Bake for 40 minutes or until golden and crispy.

To serve the stylish way: Put the sliced potatoes around the edge of a large serving platter. Put the goulash in the centre and decorate with sprigs of parsley.