cook this hearty European dish for longer over low-medium heat for an even richer flavour.

3 Tsbp (45ml) olive oil

800g beef or lamb goulash

salt and milled pepper

2 onions, chopped

2 cloves garlic, chopped

2 Tsbp (30ml) paprika

1 sachet (50g) tomato paste

1 can (400g) chopped and peeled tomatoes

4 cups (1L) beef or lamb stock

2 green peppers, sliced

2 stalks celery, sliced

2 small potatoes or 4 sweet potato, cubed

plain yoghurt or sour cream and chopped parsley, for serve

How to make it?

1. Heat half the oil in a large pot and brown meat in batches, then season well.

2. Remove and set aside.

3. Heat remaining oil and saute’ onion, until soft and golden.

4.Add garlic and fry for a minute, Add paprika and tomato paste, then cook for a minute until fragrant.

5. Stir in tomatoes and stock and return meat.

6. Cover and simmer for 45 minutes or until meat is soft.

7. Add in remaining vegetables and cook for 15 minutes or until tender.

SERVE with yoghurt or sour cream and garnish with parsley.

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