Goulash with boiled potatoes

Ingredients for 4 portions

• 1 kgBeef chuck, in 4 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 3 tbspRapeseed oil
• 3Yellow onions, chopped
• 1Bell pepper, diced
• 2 clovesGarlic, chopped
• 2 tbspPaprika
• 3 mlCumin
• 2 tbspTomato paste
• 200 mlRed wine
• 500 mlBeef stock
• 2Bay leaves

On the side

• 1 kgPotato

Method

1. Cut the beef into 4 cm cubes, pat dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a heavy-based pot and brown the beef in batches over a high heat until well coloured all over. Lift out onto a plate.
3. Turn the heat down to medium and cook the onion, pepper and garlic in the same pot for about 10 minutes, until the onion is soft and golden.
4. Take the pot off the heat and stir in the paprika, cumin and tomato purée – paprika turns bitter if it burns. Return the beef, pour in the wine and let it bubble for a couple of minutes.
5. Pour in the stock, add the bay leaves and bring to the boil.
6. Cover and simmer over a low heat for about 1 hour 45 minutes, stirring now and then, until the beef is very tender and the sauce has thickened.
7. Peel the potatoes while the goulash simmers, halving any large ones.
8. Boil the potatoes in salted water until tender, about 20–25 minutes, then drain.
9. If the sauce is thin, uncover and let it reduce for a few minutes. Remove the bay leaves and season with salt and pepper.
10. Serve the goulash with the boiled potatoes.

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