Music, Art & Cookery
Hungarian Beef Goulash
HUNGARIAN BEEF GOULASH
Prepartion time: 10 minutes
Cooking time: 20 minutes
Delicious served with buttery tagliatelle
One large onion, chopped
Large Green Pepper, deseeded and sliced into strips
500g / 1lb 20 oz thinly sliced beef flllet, rump or sirloin without the fat.
A box of Chestnut mushrooms, thinly sliced
1 tbs Sweet Smoked Paprika
200 ml / 7 fl oz boiling water
200 ml / 7 fl oz sour cream or thick yoghurt
300g pack of fresh tagliatelle
Parsley to garnish
AND THIS IS WHAT YOU DO.....
Take a large frying pan, heat some oil and then gently cook the strips of meat until browned then remove and set aside.
Add a little more oil and fry the onion and green pepper strips for a few minutes.
Now add the sliced mushrooms and the paprika and cook for a further few minutes.
Return the meat to the pan with the vegetables.
Pour on the boiling water, bring to the boil and simmer for about 15 minutes uncovered.
If the mixture is too liquid, you can always thicken with Thickening Granules.
Meanwhile in a separate large pan of salted boiling water, cook the tagliatelle according to manufacturers instructions. Drain.
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.