1 kg diced beef
5 rashes bacon, rind removed and thinly sliced
200g button mushrooms, quartered
2 bunch spring onions, bulbs removed and quartered
4 carrots, peeled and cut into 3cm pieces
500g sweet potato
1 cup red wine
1 tbsp rice flour
3 tsp paprika (Hungarian or
smoked)
3 tbsp tomato paste
2 cups beef stock
½ cup cream
3 bay leaves
2 large sprigs fresh oregano
2 tblspn butter
Method
BEEF GOULASH
Preheat oven to 150 degrees. Remove rind and excess fat from bacon. Preheat a heavy based Le Creuset pan (or similar) over medium heat and render the fat from the bacon rind until brown and crispy. Remove from pan. Add sliced bacon, quartered onions, carrots and mushrooms to the frying pan and sauté for 5 minutes until slightly coloured. Remove from pan. Mix the tomato paste with the beef stock. Mix the rice flour and paprika together and coat the diced beef. Brown the spiced beef in two batches in the pan over medium heat (add a little oil if necessary). Remove the beef when browned. Deglaze the pan with the red wine and then add the bacon/mushroom/ carrot and beef back to the pan with the stock, bay leaves and oregano. Stir to combine well. Cover with a lid and place in the oven for 2.5 hours - check every hour and stir thoroughly. Remove from the oven and stir through cream/yoghurt – replace lid to hold in heat for a few minutes before serving with sweet potato mash. Slow-cooker tip: if you prefer using a slow cooker then you just need to reduce the stock by 1 cup. Mix the tomato paste with the beef stock. Mix the rice flour and paprika together and coat the diced beef. Brown the spiced beef in two batches in the pan over medium heat (add a little oil if necessary). Remove the beef when browned. Deglaze the pan with the red wine and then add the bacon/mushroom/carrot and beef back to the pan with the stock, bay leaves and oregano. Stir to combine well. Cover with a lid and place in the oven for 2.5 hours - check every hour and stir thoroughly. Remove from the oven and stir through cream/yoghurt – replace lid to hold in heat for a few minutes before serving with sweet potato mash.
Slow-cooker tip: if you prefer using a slow cooker then you just need to reduce the stock by 1 cup.
SWEET POTATO MASH
Boil the potato in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well. Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season to taste.
Boil the potato in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well. Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season to taste.
