Susie Drage
Music, Art & Cookery
Cookery Book
Hungarian Beef Goulash
Hungarian Goulash
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Delicious served with buttery tagliatelle and traditionally topped with sour cream.
Ingredients:
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One large onion, chopped
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Large Green Pepper, deseeded and sliced into strips
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Olive Oil
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500g / 1lb 20 oz thinly sliced beef flllet, rump or sirloin without the fat.
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A box of Chestnut mushrooms, thinly sliced
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1 tbs Sweet Smoked Paprika
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200 ml / 7 fl oz boiling water
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200 ml / 7 fl oz sour cream or thick yoghurt
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300g pack of fresh tagliatelle
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Handful of fresh parsley, chopped
To Garnish
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Sour cream
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Fresh chopped parsley
Method
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Take a large frying pan, heat some oil and then gently cook the strips of meat until browned then remove and set aside.
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Add a little more oil and fry the onion and green pepper strips for a few minutes.
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Now add the sliced mushrooms and the paprika and cook for a further few minutes.
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Return the meat to the pan with the vegetables.
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Pour on the boiling water, bring to the boil and simmer for about 15 minutes uncovered.
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If the mixture is too liquid, you can always thicken with Thickening Granules.
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Meanwhile in a separate large pan of salted boiling water, cook the tagliatelle according to manufacturers instructions. Drain.
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Transfer the drained tagliatelle into a serving dish, spoon the goulash on top and then spoon the sour cream on top of that and add a little garnish, if desired.