Hearty Beef Goulash2017-06-02
- Servings : 6
- Cook Time : 45m
- Ready In : 45m
- 200g button mushrooms, quartered
- 680g beef, cut into 1-inch cubes
- 2 tbsps olive oil
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 garlic cloves, sliced thin
- 125ml dry red wine (can substitute beef stock)
- 2 bay leaves
- 200g kidney beans, rinsed and drained
- 400g can diced tomatoes
- 100g tomato purée
- fresh thyme for garnish
Put a large pan over high heat and add the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry fry them until they begin to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
Add 2 tablespoons olive oil to the pan and turn the heat down to medium-high. Brown the beef cubes in batches. Remove from the pan and add to the bowl with the mushrooms and sprinkle salt over them.
Add the carrots and fry 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add the wine and bay leaves, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
Stir in the beans, tomatoes and purée. Turn down the heat and simmer for 30 minutes or until the beef is tender. Add salt to taste. Serve, garnished with fresh thyme.