Our Halloween Ghoulash Recipe!
Cooking Time - 3 Hours
Serves - 6-8 people
This is a great dish to keep in the oven whilst the kids are enjoying halloween, if they have been out trick or treating it will warm them up before eating the sweets!
- 1kg Graig Farm Organic chuck steak
- 1 tbsp light olive oil
- 125g Plain Flour
- 3 onions cut into chunks (Or use equivalent shallots)
- 3 crushed garlic cloves.
- 2 tsp smoked paprika
- 1 tbsp paprika
- 1 Kallo Organic beef stock cube
- 300ml boiling water
- 200ml Red wine
- 400g can of chopped tomatoes
- 200g Button Mushrooms
- 2 tbsp tomato purée
- 2 bay leaves or Bouquet Garni
- 1 red and 1 Green Pepper
- 150 ml Sour Cream
- Halen Mon sea salt
- Freshly ground black pepper
- Preheat the oven to 170°C/150°C Fan /Gas 3/ Aga Simmering Oven. Cut the Chuck Steak into 4cm chunks. Place the flour onto a plate and season with the salt and pepper. Roll the pieces of beef in the four to get an even covering.
- Heat the oil in a large flameproof casserole dish. Add the beef and fry over a high heat until nicely browned all over and set aside (I use the lid of the casserole and sometimes I batch fry the beef). Next, lower the heat and put the onions into the pan - cook for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
- Now put both paprikas over the meat and add the stock cube to the boiling water. Add the stock, tomatoes, tomato purée, wine and bay leaves. Stir well and bring to a simmer then cover with a tightly fitting lid and transfer the casserole to the oven. Cook for 1½ hours.
- While the beef is cooking, remove the seeds from each pepper and discard. Cut each pepper into chunks of about 3-4 cm. When the beef has cooked for 1½ hours, remove the dish from the oven. Stir in the peppers and mushrooms, put the lid back on and put the goulash back in the oven for a further hour or until the beef is tender to taste.
- The Ghoulash can be served with cheese nachos or rice (or both!) but don’t forget to put a nice blob of sour cream on top of each serving.
- Jonathan Rees