Hungarian Goulash
Prep Time:
10 Minutes
Cook Time:
40 Minutes
Serves:
4 Servings
Cook-in-Sauce:
Hungarian Goulash
A HERITAGE WE CAN BE PROUD OF...
The origins of Goulash have been traced to the 9th century, to stews eaten by Hungarian shepherds. Before setting out with their flocks, they prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavourings until the liquids had been absorbed.
INGREDIENTS
1 Tbsp Oil
500g Beef, cut into cubes
1 Onion, chopped
1 Green pepper, cut into cubes
1 Potato, cut into cubes
100g Carrots
400ml Water
1 IMANA Hungarian Goulash Cook-in-Sauce
METHOD
In a pan, fry the onion and green pepper in the oil until translucent.
Add the beef to the pan and fry for a further 5 minutes.
Add the vegetables to the pan and brown for 3 minutes.
Add 400ml cold water to the pan, stir in the IMANA Hungarian Goulash Cook-in-Sauce powder and bring to the boil while stirring.
Simmer uncovered for 30 minutes while stirring occasionally.
Best served with rice.
