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.

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

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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.

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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).

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

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

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