Traditional Beef Goulash

A simple and tasty Austrian-Hungarian classic. It takes some time to cook but is ideal for re-heating. In fact, it’s even better if enjoyed the next day.

Portions: 2 adults + 2 children
Cooking time: 20 mins + 1 ½ hours cooking

What's in it: Onions are known for their numerous health benefits. They are a very good source of vitamin C, B6, biotin, chromium, calcium and fibre. In addition, onions contain good amounts of folic acid and vitamin B1 and K.

Ingredients: 500g braising beef, cut into large cubes 4 tablespoons rapeseed or olive oil 2 large onions, finely chopped 2 garlic cloves, finely chopped 2 tablespoons tomato puree 1 tablespoon sweet/mild paprika powder 1 teaspoon caraway, ground 1 tablespoon marjoram Salt, pepper, bay leaf Optional: 100ml beer

Preparation: In a large sauce pan, fry onions and garlic with 3 tablespoons of rapeseed oil until golden brown. This will take about 10 minutes. Add paprika powder, caraway, marjoram and tomato puree, stir. Add just as much water (and beer) to cover the mix well and simmer for a few minutes before adding the beef cubes. Season with salt, pepper and add a bay leaf. Cook gently for at least 1 ½ hours, set aside. The meat will become even more tender if re-heated, so I’d recommend preparing the dish the night before. Enjoy with pasta, polenta or rice, with your choice of green vegetables e.g. broccoli, Brussels sprouts or green beans.

Toddler version: You could hide some vegetables in the sauce such as finely chopped carrots or red peppers. Suitable for freezing and re-heating.