Tuesday, August 05, 2014

Kate's Kitchen: Goulash

I know that it’s really hot in the Northern hemisphere, and goulash is more of a winter recipe… but it’s also really nice in summer (and my excuse is that it was the first Czech meal I ate in Prague last week…). And it's a brilliant deadline meal as it practically makes itself!

Ingredients (for four)

  • 500g braising steak 
  • 2 onions, peeled and sliced 
  • 2 cloves garlic, peeled and crushed 
  • 1 red pepper, seeded and diced 
  • 1 orange pepper, seeded and diced 
  • 1 tbs paprika 
  • 1 stock cube dissolved in 350ml water 
  • 400g tin chopped tomatoes in juice 
  • 1 tbs olive oil 

Heat the oil in a large pan. Brown the steak, then add the onions and garlic and cook until soft.

Add the remaining ingredients, bring to a simmer and transfer to an oven-proof casserole dish.

Cook for about 2 hours, until the beef is tender and the sauce has reduced.

Serve with rice or potato pancakes.

Kate’s latest release is Crown Prince, Pregnant Bride. You can find out more about the book, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/) - or find her on Facebook


  1. "Cook for about 2 hours" -- at what temperature? I would guess not too hot, for long slow cooking, but a setting would help, please!

  2. Sorry- that should've been 180 degrees C :)