Rich Beef Goulash

For the Marinade:                                          For the rest

275ml 1/2pt red wine                                          1.5kgs/3lbs3ozs ribsteak cut into chunks                1 tin chopped tomatoes

50ml/2fl oz brandy                                             4 tbsp olive oil                                                                425ml 3/4 pt stock

sprig of thyme and rosemary                            1 tbsp flour                                                                      salt and freshly ground black pepper

2 garlic cloves chopped                                     200g/7 oz rashers chopped                                          2 tsp sweet paprika

few bay leaves                                                     2 carrots diced                                                                 parsley toserve

black pepper                                                       2 onions sliced


Preheat oven to 180C/160C fan-oven/Gas mark 4

Place all the marinade ingredients in a bowl and add the beef leave for a couple of hours

Lift the meat out of the marinade and pat dry

Heat the olive oil in a pan, add the bacon and off place this in a casserole now fry off the meat in batches, transfer meat the casserole

Add the flour and paprika to the browned meat and toss together

Brown the onions in the pan and add to the casserole

Put the carrots, olives, and tomatoes in the casserole and stir around

Lift the herbs out of the marinade and add to the meats. Pour the marinade into the pan in which the meats etc were browned, bring to the boil to remove any bits from pan.

Now add to the casserole with enough stock to cover the meat and veg,

Cover the casserole with greaseproof paper then place the lid on top

Cook for approx. 2hrs or until the meat is tender serve with chopped parsley

They tend to serve it with rice and a cold cabbage slaw

Remote Working Hubs Kilkenny City & County