Hungarian Beef Goulash
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4
Ingredients:
2 tablespoons olive oil
2 medium onions, sliced
90g/3 oz smoked lardons or chopped streaky bacon
2 tablespoons paprika
½ teaspoon caraway seeds
3 cloves garlic – crushed or finely chopped
800g/28 oz stewing beef, chopped into cubes
1 tin chopped tomatoes
Salt and pepper
3-4 Bellafina peppers, chopped into chunks
1 large green pepper, chopped into chunks
Brown rice (or white rice/pasta/mash)
Sour cream (optional)
2 tablespoons parsley (optional)
Method
Preheat your oven to 140C/300F.
Put the onion and olive oil in an ovenproof saucepan or hobproof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons and onions have a little color.
Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
Add the beef and fry for 2 minutes until starting to gain a little color. Then add the tinned tomatoes, salt and pepper and bring to the boil.
Put the lid on and transfer to the oven. (If you haven’t used an ovenproof pan, transfer to an oven dish before putting in the oven). Cook for 1 hour.
After 1 hour, remove from the oven and add the chopped up peppers and stir. Cook for a further 1 hour.
Serve with brown rice, sour cream and a sprinkling of parsley.
From easypeasiefoodie.com