Slow Food

I love slow cooked beef pots. So today I made a beef and pepper goulash. The recipe is from the magazine Le Menu (issue unknown).
You need 3 peppers, 2 medium sized onions, 3-4 potatoes, 3 cloves of garlic and one large leek stalk. Cut all of these in largish bite sized pieces.


Mix some flour with ground paprika, salt and pepper. Cover 400g of beef ragout with the flour mix and pan fry in olive oil.


Add the veggies and once they have steamed a little, add 0.5l chicken or beef stock (I prefer the milder chicken stock), 1dl red wine and 1 dl balsamic vinegar.


Bring to the boil, add 4-5 tablespoons of ground paprika and then leave to simmer for 2-3 hours (or more if you have the time and patience) with the lid off. Add more liquids if needed (water, stock, wine, vinegar, soy sauce, whatever you like).

You will be rewarded with a creamy, delicious beef goulash.

After hours of slow cooking over low heat, the beef is moist and tender. Great stuff!



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