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.

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:

INGREDIENTS:

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

METHOD:

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 info@thechefcentreofireland.com.

Happy cooking!

Chris

- Chef Chris Sandford of the Moat Cafe in Naas writes the weekly Chef’s Corner column in the Leinster Leader