Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
- 2 onions, chopped
- 2 cloves garlic, minced
- 750g stewing beef
- 1/4 cup oil
- 2 Tb paprika
- 2 tsp salt
- 1/4 tsp pepper
- 2 Tb flour
- 5 cups hot water
- 1/3 cup red wine vinegar
- 1 bay leaf
- 2 cups beef stock
- 1/4 cup tomato paste
- 2 tsp Worcestershire sauce
- 2 potatoes
- 2 carrots
- 2 courgettes
- sour cream, to serve (optional)
- In a large soup pot, heat the oil and saute the onion and garlic.
- Turn up the heat, add the beef and brown for ten minutes. Stir in the paprika, salt and pepper.
- Sprinkle flour over the meat, stirring quickly to blend. Gradually add the hot water, followed by the vinegar and bay leaf.
- Bring to a boil, reduce the heat, and cover. Leave to simmer for about one and half hours, or until the meat is tender.
- Whisk together the beef stock, tomato paste and Worcestershire sauce. Add to the pot, along with the carrots and potatoes. Cover and simmer for twenty minutes more.
- Add the zucchini and simmer for another fifteen minutes, or until the vegetables are tender.
- Adjust the seasoning and serve with a dollop of sour cream.