Make this hearty beef goulash goulash to feed the family on chilly nights. Enjoy fillet steak with sauce for a healthy dinner that also boasts sweet potato fries, spinach and cherry tomatoes. Try aubergine for a filling veggie meal worthy of Sunday lunch.
This superhealthy pork one-pot is a midweek miracle. Get a signed copy of Jane Dunn’s Celebrate! This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Bulking up goulash with root vegetables is a good way to incorporate some of your five a day.
Last modified on Sat 18 Aug 2018 07. Beef stews are not, however, without their pitfalls. My first attempt, in my teens, was a disaster. I decided to make an oxtail stew without realising how much cooking the sinewy lumps required.
I’ve practised since then on winey French daubes, gluey oxtail stews and creamy stroganoffs, but the one I come back to time and time and again is goulash. There is something about its simplicity, its lack of winey acidity, and the deep flavours provided by the lavish quantities of paprika that is unbeatably satisfying. There are only a few things you need to be sure of with a goulash. First, you need the right meat. It should have a good bit of fat and sinew in it: when cooked for a long time this breaks down to give a soft, silky texture. Chuck is the traditional meat for goulash, but I prefer shin as it has even more of this good stuff. If you are using stewing steak, pick a batch with as much sinew and fat as you can find.
A stew is the perfect easy dish for all the family to enjoy, which may explain its popularity worldwide. Third, you need to decide whether to bulk it out with vegetables. Traditionally, goulash only contains onions and sometimes green peppers. Incidentally, this is one of only two good uses for green peppers. Otherwise, shun this bitter, indigestible vegetable. If you don’t mind breaking with tradition, bulking up your goulash with root vegetables makes it cheaper and is a good way to incorporate some of your five a day.