I find dishes like this great on days when I am busy in the afternoon. I make it during the day, and warm it up when I get home. I always make enough for the next day for dinner, or my kids like it in their lunchbox at school.
This goes well with trganci, gnocchi, mashed potato or pasta.
1/4 cup sunflower oil
1/4 cup olive oil
3 medium onions, diced
4 cloves garlic, peeled, leave whole
1 capsicum, cut into 4 wedges
1/2 cup water
3-4 pieces (2kg) chuck steak, cut into a large dice
2 bay leaves
6-8 sage leaves
2 small red chillies, sliced in half lengthways
1/2 tablespoon Vegeta
Salt and pepper
12 button mushrooms, quartered or 5-6 asparagus spears, sliced
1 teaspoon paprika
1 cup tomato passata
2 heaped tablespoons Ajvar (Croatian capsicum relish)
Water, enough to cover the meat
2 teaspoons plain flour
1/4 cup water, extra
Serve this with pasta, gnocchi, mashed potato or Trganci (see link below)
In a large saucepan add oils to cover the base. Heat the oil over a low-medium heat, add onion and garlic (the garlic is left whole so it does not burn at this stage, it will fall apart during the cooking process), and saute until the onions soften and become translucent, this takes about 10 minutes. Add the capsicum wedges (they too will fall apart during the cooking process, there skins will slip off, which you discard, while the flesh will blend with the sauce), saute for a further 5 minutes, or until the onions become golden. Add 1/2 cup water to the onions, season with some salt, cover, simmer for 5 minutes, then uncover and simmer until the water evaporates.
Add the meat, bay leaves, sage, chillies, vegeta, salt and pepper. Stir, cover and cook for 1 hour over a low heat, stirring occasionally. After 1 hour remove cover, increase heat to high, cook out the liquid until you are left with a thick dark mixture. The capsicum skins can be discarded at this stage. Add mushrooms or asparagus now, stir through for 2 minutes.
Add paprika, passata, ajvar and extra water-to cover the meat. Stir, simmer for 15 minutes. Taste for seasoning now, add more if needed. Simmer a further 15 minutes. The meat should be soft by this stage, if not, cook a further 15 minutes.
Mix together the flour and 1/4 cup water, add slowly to the goulash, stir it through. Simmer for a further 20 minutes. Serve with trganci, gnocchi or pasta.
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