Hungarian goulash

  • 1lb stewing steak, cubed
  • 60g seasoned flour
  • 3tbsp veg oil
  • 1 large onion, finely chopped
  • 1 green pepper, deseeded and chopped
  • 2 carrots, peeled and chopped
  • 1 stick celery, chopped
  • 1tsp paprika
  • 3tbsp tomato puree
  • pinch grated nutmeg
  • 3 tsp mixed herbs
  • salt and pepper
  • 200ml beef stock
  • 200g tin of chopped toms
  • 200ml red wine
  • 3tbsp worcestershire sauce
  1. Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
  2. Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.

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