I am spending the weekend in Whistler with a group of friends who are all skiing, I on the other hand am enjoying the winter scenery and quiet relaxation, and of course providing dinner for the happy skiers.
I am calling this goulash style as I have cobbled together ideas from several sources and I do not want to offend any one with a Hungarian heritage, as I am sure that this is not authentic, but never the less it was tasty.
This is the view I get to enjoy while cooking.
This fed 8
1 large onion chopped
2 tablespoons of olive oil
2 red peppers
1 tablespoon of ground caraway
4 tablespoons of Hungarian paprika
1 tablespoon of smoked paprika
1 large pot roast cut in to chunks or equivalent.
1 can of crushed tomatoes (or home canned tomato puree )
3 carrots chopped.
In a large oven proof pot, cook the onion in the olive oil until soft, then add the red pepper and cook until that is too starting to soften.
Then add the spices and stir in and cook for about a minute until fragrant.
Add the tomatoes and beef.
Add the carrots
Stir them in and continue to cook for a further hour, or until the meat is tender and the carrots are cooked through.
Using a slotted spoon transfer the meat to a bowl leaving the cooking liquid in the pot.
Skim the fat off the top.
Simmer to reduce the sauce, until it is rich and flavourful.
Adjust the salt and pepper then return the meat and stir in. This can be kept warm until everyone has had a hot tub and cleaned up after a day on the slopes. I served this with pappardelle pasta and green salad with lemon dressing.
Due to low light the pictures are a little blurry, but the sauce was a lovely deep mahogany colour from the paprika.