Chef’s Corner - Hungarian Beef Goulash with chilli oil
This week’s recipe is a really tasty way of bumping up the flavour of minced beef.
You can also use pork for this dish - just dice it evenly.
FOR FOUR PORTIONS:
1 1/2 lbs of good quality mince
2 diced onions
1 tablespoon of medium to hot paprika
1 crushed clove of garlic
1 tablespoon of mixed herbs
1 pint of beef stock
Salt and pepper
1lb chopped tomatoes or 2 good quality cans of chopped tomatoes
1 Tablespoon tomato puree
In a thick bottomed pot, drizzle some rapseed oil and cook your mince and garlic with the onion .
Keep all the ingredients moving, next add your herbs and then your paprika.
Now add your tomato puree and then mix well.
pop in your chopped tomatoes, give it a good stir and add your stock.
Bring the mixture to the boil, and then simmer for at least an hour - you can just let it tick away on the stove after that until you are ready to serve it.
I have a fantastic chilli oil I have just been wating to use and this is the perfect little dish to serve it with. A little drizzle over the top really goes a long way. For an added little touch, a spoonful of natural yoghurt really works wonders as well.
This is best enjoyed with some homemade flatbread. You can get the recipe for that by contacting me at firstname.lastname@example.org.
- Chef Chris Sandford of the Moat Cafe in Naas writes the weekly Chef’s Corner column in the Leinster Leader
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Sunday 19 May 2013
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