While visiting a friend a few weeks ago in London I was treated to the most yummy beef goulash - and I knew I had to get my hands on the recipe! Luckily for me it was a Hairy Bikers recipe which are really easy to get hold of online, and even more to my delight this recipe is a part of their Hairy Dieters series - joy! I've adapted this slightly, but feel free to follow the original recipe from their website
You will need (for 4 people)
500g lean beef casserole steak2 onions, diced2 peppers, cut into chunks1 tin tomatoes3 garlic cloves, crushed2 tbsp tomato puree1 tbsp hot paprika1 tbsp paprika1 beef stock cube400ml cold water2 bay leavesPappardelle pasta to serveThis is really simple - start off by frying your beef in a small amount of oil, and then adding the onions once the beef is browned, and then the garlic. Cook all together for a further five minutes. Sprinkle over the paprika(s) and the stock cube, then add the water, tomatoes, tomato puree and bay leaves. Season with some salt and pepper and bring to the boil. Pop a lid on and transfer to the oven for about 90 minutes. After the initial 90 minutes, add your peppers (I cut them into nice big chunks) and put back in the oven for another 30 minutes. After this I like to finish it off on the hob for a final 30 minutes - if you keep it bubbling away (on a simmer) the remaining broth will reduce down into a gorgeous rich, thick sauce. If you think it's becoming too dry, just top up with some water. I served this as my friend did with big fat pappardelle pasta (so worth the extra few
