You may now know that I love slow cooked meals. Hungarian Goulash is so simple to make and it tastes so good. Unfortunately, as usual, I have none to offer as it all went in one sitting!
If you have a slow cooker, dust it off. I don't have a slow cooker, but I cooked it slow and low on the stove top for about three hours. You have to start cooking mid afternoon for an evening meal or alternately make it the night before and slowly reheat it the next day.
Beef skirt steak is the meat of choice for goulash so I have asked the butchers to put out a little more than usual in case some of you are game to try to cook this. I have asked the butchers to prepare more lamb shoulders for you also.
In a heavy pot, in a decent dollop of hot frying butter, pan fry your diced skirt steak until it is nicely browned. Do it in batches so as not to crowd the pan. Whilst the beef is browning, finely slice two onions, one red and one green capsicum, chop some Continental parsley and chop two cloves of garlic.
Once the meat is browned, remove it from the pot. Into the same pot add a couple of tablespoons of olive oil and pan fry the finely sliced onion. When the onion is nicely golden, add the browned meat, two tablespoons of sweet paprika, a good sprinkle of Murray River Pink salt and cracked pepper to taste. Add a cup of hot water and a teaspoon of Massel chicken stock. Stir it up!
In a few minutes add your capsicum, garlic, two tablespoons of tomato paste and a can of diced tomatoes (or two freshly diced tomatoes if you choose).
Cover and bring it to the boil. Once boiling, turn the heat source down to the lowest setting and let it cook for three hours. Make sure to stir it every now and then so the heavy stuff doesn't stick to the pot.
Serve on a bed of freshly cooked rice.
Delightful! Hearty! Comforting!!
