Recipe: Goulash stew

Over the hot stove, there was a stew bubbling away...

It's true - winter this time around has made its presence felt. Gone are the walks to nearby parks, moving around with a bike, being out in the fresh air.  Instead, nights by the hearth (or, whatever source of heat for that matter) are much preferred and cosy evenings are the name of the game... Inevitably, we all gather in the kitchen while cooking.  The heat of the stoves or the oven fix our primary need for warmth, but also the expectation from whatever is bubbling in front of us lets us know that there is a reward coming along... What a nice feeling and what a great way to gather everyone around!

An inviting bowl of stew...

Goulash stew

1kg beef, in cubes

1 small onion, chopped

4 rashers of bacon, cut in lardons

3 bell peppers, chopped

350g tomato sauce (I used one with pecorino and cayenne pepper)

1l boiling water

smoked paprika/laurel leaf/salt

Print recipe

Get a an enormous pot. Over medium heat, brown the cubes in a tiny bit of oil, preferrably in batches (or water will start flowing out of the meat).  Once the cubes are brown from all sides, set aside.  Fry the bacon with the onions in a little oil, set aside.  Next come the peppers - be careful not to brown them too much, they will require constant stirring.  Bring everything back to the pot, add the sauce, the boiling water, the condiments.  Leave to bubble away until it is reduced by 1/4, about 40 minutes.  The stew can be served over rice, pasta, or (as I do) on its own!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.