A great recipe for goulash, even if you're not a seasoned cook. You'll be happy to have this in your cooking repertoire on those chilly autumn and winter nights. I'm not completely certain about the spice amounts. It's best to taste is as you go.
1 person made this
3 tablespoons olive oil
900g onions, chopped
680g stewing steak
2 teaspoons salt
black pepper to taste
2-3 green peppers
1/2 bottle tomato ketchup
3-4 tablespoons spicy brown sauce
3 garlic cloves, finely chopped
2 small tins (400g total) chopped mushrooms, drained
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Method Prep:15min › Cook:1hr45min › Ready in:2hr
Heat 2 tablespoons olive oil in a large saucepan and fry half the onions in it. Remove from the pan and fry the beef on all sides golden brown. Season with salt and pepper.
Chop peppers and add to the pan. Cook for 3-4 minutes. Add the tomato ketchup, brown sauce and garlic and fill with water. Cover pan and simmer slowly for about 1 1/2 hours until the beef is very tender.
Meanwhile, heat 1 tablespoon olive oil in a pan and fry the remaining onions, add the mushrooms.
Add the mushrooms to the finished soup. Finally, season with paprika, Tabasco and a dash of red wine to taste.