15
Method:
1 Toss the meat in seasoned flour. Heat the oil in a
pan and fry onions, pepper, carrot and celery
until soft.
2 Add the meat and fry until browned.
3 Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2
minutes.
4 Add stock, tomatoes, red wine and
worcestershire sauce. Bring to a simmer.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-7 hours.
Ingredients:
3.5L 6.5L
• 500g 1kg Stewing steak, cut into
cubes
• 30g 75g Seasoned flour
• 3tbsp 5tbsp Vegetable oil
• 1 large 2 large Onion(s), finely chopped
• 1 1 Green pepper, de-seeded
and chopped
• 2 2 Carrot, peeled and chopped
• 1 2 Celery sticks, chopped
• 1tsp 3tsp Paprika
• 3tsp 5tsp Tomato puree
• 3tsp 5tsp Mixed herbs
• 200ml 400ml Beef stock
• 200g 400g Can of tomatoes,
roughly chopped
• 200ml 400ml Red wine (optional)
• 3tsp 5tsp Worcestershire sauce
• Pinch of grated nutmeg
• Salt and pepper to taste
Hungarian goulash
Method:
1 In a pan, gently fry the onion in the oil until
softened. Add the beef and brown on all sides.
2 Add all the remaining ingredients except the
parsley and bring to a simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
4 Before serving, remove the bay leaf and sprinkle
with parsley.
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Oil
• 1 large 2 large Onion(s) chopped
• 700g 1.5kg Stewing beef, cubed
• 8 16 Black olives
• 1 2 Garlic cloves, crushed
(optional)
• 5 10 Tomatoes skinned,
de-seeded and roughly
chopped
• 125g 800g Mushrooms
• 400ml 1L Dry red wine
• 1 2 Bay leaf
• Freshly chopped parsley
• Salt and pepper to taste
Beef in Red Wine
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