My Mum's Saturday Night Goulash

A community recipe by Community

Not tested or verified by Nigella.com

Introduction

My mum doesn't remember where she got this recipe but she's made it ever since she was married. We ate this dish every Saturday evening for years. A friend of the family always came round for dinner that night. He's passed away now but this dish always brings back good memories of him when I cook it.

Ingredients

Serves: 4-6

Metric Cups

1 kilogram stewing beef
2 onions (roughly chopped)
3 cloves garlic (large cloves, crushed)
1½ teaspoons cumin seeds
1½ teaspoons coriander seeds
1½ teaspoons ground galangal
1½ teaspoons dried galangal root
100 grams tomato puree (about)
2 large red peppers (or other colour peppers - cleaned and chopped roughly)
pepper
salt

2⅕ pounds stewing beef
2 onions (roughly chopped)
3 cloves garlic (large cloves, crushed)
1½ teaspoons cumin seeds
1½ teaspoons coriander seeds
1½ teaspoons ground galangal
1½ teaspoons dried galangal root
3½ ounces tomato puree (about)
2 large red bell peppers (or other colour peppers - cleaned and chopped roughly)
pepper
salt

Method

My Mum's Saturday Night Goulash is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the cumin and coriander seeds in a small pan and fry over a low heat until you can smell them. Put them in a pestle and mortar and ground them. Add the ground galangal to the mixture.

Fry the meat in batches, remove to a plate and season well.

Fry the onions till brown, add the garlic and fry for a short time. Add the peppers and fry, stirring, for a few minutes. Put in the spices and stir-fry for 1 minute.

Put the meat back in the pan and stir in tomato purÃ©e. Add water till everything is just covered and mix well. Simmer for 2-3 hours.

Put the cumin and coriander seeds in a small pan and fry over a low heat until you can smell them. Put them in a pestle and mortar and ground them. Add the ground galangal to the mixture.

Fry the meat in batches, remove to a plate and season well.

Fry the onions till brown, add the garlic and fry for a short time. Add the peppers and fry, stirring, for a few minutes. Put in the spices and stir-fry for 1 minute.

Put the meat back in the pan and stir in tomato purÃ©e. Add water till everything is just covered and mix well. Simmer for 2-3 hours.

Additional Information

My mum always served this with tinned peas and as much as I loved the goulash I always hated those mealy peas. I serve it with peas from the freezer and rice.