* Beef and Bell Pepper Goulash

Beef Goulash is the ideal food for the weather that we're having at the moment. It's not quite as heavy as a stew, but it's hearty, sweetly spicy and warming with a bowl of rice to soak up the juices.

This isn't a quick recipe, but more a slow burner - though still very easy to throw together and walk away from while it cooks.

After the lovely summer that we've had - it's almost inevitable that my welly boots now need their own welly boots. It isn't just raining - it's pouring.

The dog is speed pee-ing whenever she has to "go tinkles", to get it over and done with as quickly as possible and I wouldn't be surprised to walk into the kitchen at some point and find her with just her backside hanging out of the dog flap while she does her business. She never used to mind the rain, but as she's grown older she doesn't tolerate any level of discomfort well.

I sympathise completely.

I really don't like the discomfort of being hungry - which would probably explain the size of my bum. This 5:2 diet I'm on is making even cat food smell appetising when I catch a whiff of it as I trundle past the cats bowl on my way to the tap for a filling glass of water.

And toothpaste.

Toothpaste smells like gourmet fare.

I really need to go lick something.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

Beef and Bell Pepper Goulash Recipe

Serves 4

Prep time - 10 minutes
Cooking time - 1hr 40 minutes - 2hrs 10 minutes
Total time - 1 hr 50 minutes - 2hr 20 minutes

You will need
A large/deep skillet or frying pan with lid

Ingredients
1 tbsp olive oil
1 large onion - chopped
1 clove garlic - crushed
1lb/500g stewing steak - cut into chunks
2 tbsps paprika
2 tbsps tomato purée/paste
14oz/400g can chopped tomatoes
1 large red bell pepper - deseeded and chopped
6oz/175g chestnut mushrooms - thickly sliced
14 fl oz/500ml beef stock
salt and pepper
4 tbsps creme fraiche or natural yogurt
paprika for garnish
2 tbsps chopped fresh parsley for garnish

Method

• Heat the oil in the pan and cook the onion for 3-4 minutes, then stir in the garlic and cook for 1 more minute.
• Add the meat and cook over a high heat until browned.
• Lower the heat to medium and add the paprika, tomatoes, tomato purée/paste, red pepper and mushrooms and cook for 2 minutes - stirring.
• Pour in the beef stock, bring to the boil then cover and reduce to a simmer for 11/2 to 2 hours until the meat is tender.
• Remove lid and continue to simmer until sauce is desired thickness - I like mine just a teeny bit sloppy and "stew-like".
• Season to taste with salt and pepper.
• Serve with creme fraiche/natural yogurt, scattered with parsley and sprinkled with paprika.
• If not everyone likes creme fraiche/natural yogurt - serve it separately.
• This is lovely with rice of any description.

EAT

ONE YEAR AGO: Beef Stew with Crusted Mustard Dumplings