Helen RandellGreat Goulash
September 2nd 2008 11:20
Having never made this recipe before, I was expecting a little more ‘punch’ in the flavour. However, doing a survey at the table (just me and the boy) it was commented that the flavour was actually quite good. Even so, I think I will be adding a little garlic and perhaps using chopped tomatoes, instead of the tomato puree next time. The quantities here feed about 8 – or two with enough for lunch and then some to put in the freezer for another night.
Beef and Mushroom Goulash
Brown 750g of beef strips with a little oil. Remove with a slotted spoon. Add 250g of chopped mushrooms to the pan, stirring until golden. Next add 900g of potatoes, peeled and chopped into 2cm pieces. Add 500g of tomato puree and enough beef stock to cover potatoes. Cover and simmer for about 20 minutes, until potatoes are soft. Return meat to the pan and stir in, heating through. At this point I also added some baby spinach picked from the veggie patch. Serve on a bed of rice, with a dollop of natural yoghurt and some fresh parsley.
Beef and Mushroom Goulash
Brown 750g of beef strips with a little oil. Remove with a slotted spoon. Add 250g of chopped mushrooms to the pan, stirring until golden. Next add 900g of potatoes, peeled and chopped into 2cm pieces. Add 500g of tomato puree and enough beef stock to cover potatoes. Cover and simmer for about 20 minutes, until potatoes are soft. Return meat to the pan and stir in, heating through. At this point I also added some baby spinach picked from the veggie patch. Serve on a bed of rice, with a dollop of natural yoghurt and some fresh parsley.
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