Subscribe via RSS

Kids cooking project of the day

We know what it’s like when you’re browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can’t remember how you found it!

But we’ve solved the problem. Now, by clicking ‘Save this recipe’ or ‘I cooked this’ on any of our recipes, they’ll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you’ve been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your ‘My recipe book’ page). Just click one of the buttons below or ‘see my book’ to get started. We hope you like it!

Hungarian beef goulash

Print Page

Ingredients

  • 2tbsp vegetable oil
  • 700g braising steak, cut in large chunks
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2tbsp plain flour
  • 2tbsp Paprika
  • 2 red peppers, deseeded and chopped
  • 2tbsp tomato puree
  • 400g can chopped tomatoes
  • 200ml beef stock
  • 1 bay leaf
  • 2tbsp chopped flat leaf parsley
  • Freshly ground black pepper

To serve:

  • Cooked long grain rice
  • Sour cream
  • Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

  1. Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
  2. Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
  3. Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
  4. Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

What do you think of this recipe? Leave us your comments, twists and handy tips.

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

Meals from your fridge

Our What’s In My Fridge tool is pretty clever. You simply enter in all the ingredients you have left in your kitchen (not just in your fridge!) and it will generate the perfect recipe for how to use them all up.

We took to our Facebook page to test it out. We asked what ingredients you had in and gave you the perfect recipe for how to use it up.

If you’re looking for a little inspiration for how to use up whatever is lurking in your fridge, take a look through the recipes we created for our lovely Facebook users