Goulash

INGREDIENTS (SERVES 2-3)

• 1kg stewing or braising steak
• 1 tbsp extra virgin olive oil
• 2 medium onions, cut into chunks
• 4 medium potatoes cut into 2-4 cm chunks
• 2 garlic gloves crushed
• 1-2 tbsp paprika
• 1/2 – 1 tsp of hot paprika (more if you like more spice)
• 1 beef stock cube
• 500ml water
• 1 glass of crushed tomatoes
• 1 tbsp tomato purée
• 2 bay leaves
• 1 red pepper cut in to 2-3 cm chunks
• 1 orange pepper cut in to 2-3 cm chunks
• 1 tsp of honey
• flaked sea salt
• black pepper

METHOD:

• Cut the meat into 4-5 cm chunks
• Season with salt and black pepper.
• Heat the oil in a pan.
• Add the steak and fry over a high heat until nicely browned all over, turning regularly.
• Add the onions into the pan and cook with the beef for 5 minutes until softened.
• Add the crushed garlic and cook for a further minute, stirring regularly.
• Sprinkle both paprikas over the meat and crumble the beef stock cube on top.
• Add The potatoes, water, tomatoes, tomato purée and bay leaves.
• Season with salt and pepper, stir well and let it simmer.
• Cover with a lid and let it simmer for 1 1/2 hour
• Add the peppers and leave to cook for another 30 minutes to 1 hours until the beef is tender.

(Check throughout that it doesn’t cook dry and add water if needed)

Serve with spinach