Hungarian Goulash
Serves 4
Prepartion time: 10 minutes
Cooking time: 20 minutes
Delicious served with buttery tagliatelle and traditionally topped with sour cream.
Ingredients:
One large onion, chopped
Large Green Pepper, deseeded and sliced into strips
Olive Oil
500g / 1lb 20 oz thinly sliced beef flllet, rump or sirloin without the fat.
A box of Chestnut mushrooms, thinly sliced
1 tbs Sweet Smoked Paprika
200 ml / 7 fl oz boiling water
200 ml / 7 fl oz sour cream or thick yoghurt
300g pack of fresh tagliatelle
Handful of fresh parsley, chopped
To Garnish
Sour cream
Fresh chopped parsley
AND THIS IS WHAT YOU DO.....
- Take a large frying pan, heat some oil and then gently cook the strips of meat until browned then remove and set aside.
- Add a little more oil and fry the onion and green pepper strips for a few minutes.
- Now add the sliced mushrooms and the paprika and cook for a further few minutes.
- Return the meat to the pan with the vegetables.
- Pour on the boiling water, bring to the boil and simmer for about 15 minutes uncovered.
- If the mixture is too liquid, you can always thicken with Thickening Granules.
- Meanwhile in a separate large pan of salted boiling water, cook the tagliatelle according to manufacturers instructions. Drain.
- Transfer the drained tagliatelle into a serving dish, spoon the goulash on top and then spoon the sour cream on top of that and add a little garnish, if desired.