IMG_20150106_213843[1]

Goulash: A well-seasoned soup or stew of meat and vegetables and beaucoup beaucoup de paprika (or piment doux).

After going over my blog, I realised that beef, interestingly features fairly heavily amongst my posts. This is mainly because, my French other half is a great lover of this particular red meat (can you imagine), and because it is that bit more pricey, I like to make the meal in which beef features, the more interesting of our weekly shop.

I provided the definition of a Goulash for my own reminder as much as for anyone who didn’t know this previously, as I was convinced that one put Goulash’s in the oven, like casserole’s. But, after the smallest bit of research I’ve since learned that this isn’t the case. So off I went to make this comforting meal which served us well after a long, wintery day and a couple of lunches after that.

Ingredients (as always, ingredients are all bio/organic):

1tbsp extra virgin organic coconut oil
300g beef steak with the more fatty parts cut off and then cut into strips
150g chestnut mushrooms
2 finely chopped cloves of garlic
500g sweet potatoes (usually made with new potatoes but I just prefer sweet potatoes as for their higher vitamin and better and taste content)
2 finely chopped shallots
Slightly unorthodox, but a swirl of organic coconut cream as opposed to the yoghurt (reluctant lactose-free)
1 red chilli finely chopped with the seeds removed
1tsp caraway seeds
750ml home-made chicken stock (see recipe)
2tsp smoked paprika
Generous handful chopped flat parsley leaves
450-500g of chopped tomatoes, I chose very ripe plum tomatoes.

-Heat the coconut oil in a large non-stick saucepan and fry the beef for two minutes until the brown only just meets the middle, then remove onto a separate plate to rest.
-Then gently fry the mushrooms, giving them space to brown, for 3 minutes
-Add the paprika and stir into the mushrooms, covering them well, before adding the potatoes, stirring again.
-Stir the stock and chopped tomatoes and then cover and simmer for 20 minutes/until the potatoes have become lovely and tender.
-Stir in the parsley and the cream and serve in heated bowls.

(In the voice of Julia Childs) BOOOOON appetit!

Advertisements