Whether you’re in to AFL, NRL, union or soccer, you need to know how to make this beef goulash. It’s the ultimate one bowl dish to eat off your lap on one of those nights when friends are over to watch the footy.
Tonight was one of those nights. A good friend of ours turned up to watch the Wallabies v All Blacks game wearing his Wallabies jersey (always adds to the atmosphere when there’s some supporter gear thrown in to the mix don’t you think?) After the disappointing final score, the second the rugby was over, Nobby whips off the top layer to reveal a Hawthorn jersey underneath. Over to channel 7 to see the Swans v Hawks game. He’d come prepared.
Now when thinking about what I could make for our cas’ dinner tonight, I drew inspo from a friends mother-in-law, Anne, who was telling me about a dish she’d made recently upon returning from a trip around Europe. It was Anne, a fellow foodie, who told me to use caraway seeds as well as paprika for this dish and it really was delicious. The meat was so tender and there was so much flavour; all the plates were licked clean.
There’s a bit of a story behind the caraway seeds though.
The best thing about living in Turvey Park is having so many mates living round the corner. After two trips to the shops this morning, I was in the middle of browning the meat only to find that I didn’t have any caraway seeds in the pantry. Lazily – instead of heading back out to the shops, I texted a couple of friends (all who live within walking distance) to see if they had any handy.
Georgie just happened to be at Woolies when she got the message, who very kindly delivered the spice to my doorstep on her way home. Good on you Georgie. It was about 5 minutes after she’d left when I realised I was also out of tinned tomatoes. Talk about having a shocker. Another texty goes out. This time – Nikki was the one who came to the rescue. Thanks Nikki.
All in all, a great night was had. Dinner was tasty, the kids had a ball, we got to break in our new couch, and apart from losing to the All Blacks, everything worked out well. I’ve added tomatoes to my shopping list (some for me and some for the Shortis’ obviously) and Nobby’s gone home happy after seeing the Hawks beat the Swans. 1 from 2 isn’t that bad.
And I’ll be making this goulash again and again. Footy on the telly, or not.
It’s a real game changer.
hungarian beef goulash (serves 6-8)
1.25 kilos of chuck steak, fat removed and diced (see pictures below for size)
2 x brown onions, sliced in to thin wedges
4 x garlic cloves, sliced
2 x red capsicums, thinly sliced
1 x teaspoon of caraway seeds
2 x dried bay leaves
2 x tablespoons of paprika
2 x 400 gram tins of whole tomatoes
1 x teaspoon of brown sugar
2 x 70 gram sachets of tomato paste
1 x beef stock cube
1 x empty tomato tin full of water
Salt and freshly cracked pepper
Olive oil, for browning the meat
Fresh flat leaf parsley, for serving
Sour cream, for serving
Cooked trivelle pasta, to serve (fusilli or farfalle is also fine)
- In a heavy based oven proof casserole dish, add a dash of olive oil and brown the beef (in batches). Season with salt and freshly cracked pepper here. Set aside.
- Adding a little extra olive oil to the same pan; add the onions, garlic, capsicum, caraway seeds, bay leaves and paprika and cook for a couple of minutes, stirring with a wooden spoon.
- Now add the tinned tomatoes, sugar, tomato paste, stock cube and water and bring to the boil.
- Return the beef to the pan and cover with a lid. Cook in a low oven (160℃) for 3 hours. (I mix the beef halfway through the cooking process).
- Serve with the cooked pasta, a generous dollop of sour cream and some fresh parsley.
- You can easily ‘up’ the ingredients to feed a crowd. If you use more meat – you’ll need more stock and tinned tomatoes to make sure that it doesn’t dry out.
- Alternatively you can serve this with mashed potato, polenta, or even steamed rice.
- It’s important not to overcook the pasta. You don’t want it to be soggy.
- It’s important to brown the beef in batches. If you add too much meat to the pan at once, it will just stew in it’s own juices, instead of getting nicely ‘browned’ on the outside.
If you make this goulash please leave your comments below. xx