Hungarian Goulash

750 g Rump steak cut into one inch cubes

1 Large onion – chopped finely

2 Large cloves of garlic – crushed & chopped

1 tin chopped peeled tomatoes

2 green peppers, cut into quarters with seeds removed

½ cup red wine

2– 3 tablespoons extra virgin olive oil

1 generous knob of butter

1 tablespoon thick cream mixed with 2 teaspoons cornflour

1 heaped tablespoon of Paprika

salt to taste

Heat oil & butter

Add onion & garlic and cook until onion turns clear

Remove from heat. Add paprika and stir in.

Return to a low heat and simmer for 2 – 3 minutes

Add steak pieces and stir/cook until sealed (if necessary add a little more olive oil)

Add tomatoes, green peppers & wine, bring to a simmer, and cook for about an hour.

About 5 minutes before dish is cooked, stir in cream mix to thicken

Add salt to taste

Serve with boiled potatoes, cut into pieces, or baby potatoes, and lightly cookes cabbage

Serves 4

This dish always tastes better if cooked the day before and reheated before serving.

This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at mike@themasons.co.za