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October 26, 2015
Beef goulash: hearty rib-sticker.
Beef goulash: hearty rib-sticker.

The Indian summer has been lovely and the 5pm Dining blog has enjoyed a fair few walks which have featured the unusual combination of warm sunshine and glorious autumnal colours in the trees.

However, the clocks going back at the weekend signal towards the colder weather ahead.

The fading light and dropping temperatures mean it is time to hunker down and enjoy some hearty cooking.

Obviously, many of the restaurants on 5pm Dining have switched to their autumn menus and are serving up lots of game and foraged mushrooms.

For those nights when the sofa is more appealing than a restaurant booking, here is a recipe for a warming beef goulash from Quality Meat Scotland.

It is quick and easy.

If you have more time on your hands, you could also rustle up a slow cooked version. QMS recommend that you use Scotch Beef PGI shoulder or featherblade, cubed and cooked with the ingredients below in a lidded casserole for 2 1/2 hours at 140°C. Add a little more stock if required halfway through cooking.

Beef Goulash

Prep time: 10mins / Cooking time: 25-35 mins / Serves: 2-3

Ingredients

300g Scotch Beef PGI rump or minute steaks, cut into strips

300g new or waxy potatoes, thickly sliced

1 tbsp olive oil

100g button mushrooms, halved

1 small green pepper, finely sliced

1 onion, finely sliced

2 tsp paprika

500g jar tomato-based cooking sauce

300ml hot beef stock

2 tbsp natural yoghurt

Freshly chopped parsley or chives (optional)

Method

  1. Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
  2. Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute.
  3. Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred.
  4. Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika.