This one’s for the Hungarian Grand Prix… goulash!
Ingredients
- 500g chuck steak
- 2 onions, sliced in half rings
- 2 cloves garlic
- 1 green capsicum, diced
- 1tbsp smoked paprika
- 1L beef stock
- 1 tbsp dried marjoram
- 1/2 tbsp caraway seeds
- red wine vinegar
- 2 tomatoes, diced
- 1 tbsp tomato paste
- 2 potatoes, diced peeled
- ~150g risoni
- 1 tbsp sour cream
Directions
- Fry onions, capsicum and garlic in some oil until soft.
- Add beef and brown.
- Add paprika and a quarter of the stock. Reduce.
- Add marjoram, caraway, tomatoes, paste, glug of vinegar, salt and pepper.
- Cover with stock, lid and cook in low oven for 2hrs.
- Add remaining stock, risoni and potatoes (can be pre-cooked in microwave to save time). Simmer until risoni/potatoes soft.
- Stir in sour cream.