- Serves 4 - Ready in 3 1/2 hours -
Gather together…
2 tbsp rapeseed oil or olive oil.
500g diced beef.
2 cloves of garlic, peeled and chopped (or 1 tsp lazy garlic).
2 onions, thinly sliced and diced (to save time day-to-day, I keep a big box of onions I've chopped ahead-of-time, in the freezer, so I throw in 4 handfuls of those).
1 tbsp plain flour.
1 tbsp smoked paprika.
Pinch of ground, black pepper.
2 tins of chopped tomatoes.
1.5 cups (375ml) boiling water.
Serve with...
80g brown rice (dry weight) per person.
2 tbsp plain yoghurt (per person), plus extra to add as needed.
Green salad leaves.
Get cooking…
1. Pre-heat the oven 170 C (150 C fan) or Gas mark 3.
2. Heat the 2 tbsp oil in a large, lidded, oven-proof pan / casserole dish on the hob.
3. Cut up the 500g of beef chunks with scissors, to make them bite-size and fairly equal in size. Gently fry the beef chunks until browned on all sides, so for circa. 3 minutes (stirring often) in total.
4 Boil a kettle half-full of water (to be used shortly)
5. Add the 2 cloves of chopped garlic and the 2 chopped onions to the pan, fry gently.
6. Mix in the 1 tbsp flour and the 1 tbsp paprika. Season with a pinch of pepper.
7. Add the 2 cans of chopped tomatoes and the 1.5 cups of boiling water.Bring to the boil on the hob, stirring a few times every minute..
8. Put the lid on and place in oven for 3 hours. Check after 1 hour, and also after 2 hours. If the goulash looks too dry, then add half a cup (125ml) of boiling water at those times.
8. Begin to make the rice (following the packet instructions) 30 min before the end of the goulash cooking time.
9. Remove the cooked goulash from the oven, serve it on top of the rice. Stir 2 tbsp of yoghurt into the goulash on each plate, don't fully mix if you want a pretty swirl pattern to remain. Serve immediately on the brown rice with a green salad on the side.