This one’s for the Hungarian Grand Prix… goulash!


  • 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


  1. Fry onions, capsicum and garlic in some oil until soft.
  2. Add beef and brown.
  3. Add paprika and a quarter of the stock.  Reduce.
  4. Add marjoram, caraway, tomatoes, paste, glug of vinegar, salt and pepper.
  5. Cover with stock, lid and cook in low oven for 2hrs.
  6. Add remaining stock, risoni and potatoes (can be pre-cooked in microwave to save time).  Simmer until risoni/potatoes soft.
  7. Stir in sour cream.

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