Nutrition by Timea

Back to my roots!
I made hungarian goulash (gulyás) soup and it turned out to be amazing.

Ingredients

4 tbsp olive oil

700g stewing steak, cut into chunks

30g plain flour

1 large onion, finely chopped

4 garlic cloves, finely chopped

2 tbsp tomato purée

2 tbsp smoked paprika

2 large tomatoes, diced

1 glass of red wine

300ml beef stock, homemade or shop-bought

2 tbsp flat-leaf parsley leaves

1 potato, diced,

3 carrots, sliced

1 parsnip, sliced

1 swede, diced

Method

STEP 1

Heat oven to 160C/140C fan/gas 3.

STEP 2

Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well and add salt and pepper.

STEP 3

Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion. Fry until softened, around 5-10 mins, then add the garlic

STEP 4

Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp smoked paprika. Cook, stirring, for 2 mins.

STEP 5

Add in 2 large diced tomatoes, the red wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour. Check if the meat is soft and tender.

STEP 6

Add the carrots, parsnip and swede and cook for a further 10 minutes then add the potatoes and cook for an additional 10 minutes. To serve sprinkle over 2 tbsp flat-leaf parsley leaves

If I had to pick 1 British meal as my favourite, well this has to be it.

Pie, with creamy mash, tons of veggies and onion gravy.

I used vegetarian country pie 😍

Perfect for a cold Saturday, when you are battling with cold 🤧