HUNGARIAN GOULASH

 

HUNGARIAN GOULASH

Serves 8

6 Syns for the entire recipe

1 tbsp. olive oil - 6 Syns
750g lean stewing steak, all visible fat removed
1 large onion, finely chopped
5 tbsp. paprika
4 beef stock cubes
4 cloves of garlic, crushed
300g carton of passata
2 x 400g cans red kidney beans, drained or could use kidney beans in chilli sauce
4 carrots, chopped
200g wholewheat pasta (optional)

Pre-heat the oven to 150C/Gas 2.
In a large, oven-proof casserole dish, heat the olive oil over a medium/low heat.
Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed cloves of garlic. Cook until browned and turn the heat down to a low setting.
Leave for about 10 minutes, stirring occasionally to prevent sticking and let the juices come out of the beef, until you have an almost gravy looking sauce emerging.
Add the passata, beans, a pint of water, the remaining stock cubes and the remaining garlic.
Chop up the carrots and add these.
Place the lid on the casserole dish and put in the oven. The longer this is cooked the better so although, if you leave it in the oven for about 2-3 hours it's really nice, if you can leave it in the oven on a very low setting (110C/Gas one quarter) overnight, it'll be even better. If you don't want to leave your cooker on overnight, it also works really well in the slow cooker on Low for 8-10 hours. Just reduce the pint of water down to a quarter pint instead.
If it starts to thicken too much, add more water until the desired consistency is reached.
If you want pasta in your Goulash, add it to the casserole dish about an hour before you are due to serve the meal and let it cook in the oven.