Hungarian Goulash

What do I need?

• 6 rashers streaky bacon, chopped
• 1.2 kg chuck steak, cut into 2 cm cubes
• 2 brown onions, peeled and diced
• 3 garlic cloves, finely minced
• 1 red capsicum, seeded and diced
• 3 gourmet tomatoes, cored and diced
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 1 litre beef stock
• 2 bay leaves
• 2 Sebago or brushed potatoes, peeled and cut into 2 cm chunks
• 3 carrots, peeled and thickly sliced
• Salt and pepper, to taste
• Chopped fresh parsley, to serve

How do I make it?

1. Cook the bacon in a large pot over medium heat until golden and crisp. Remove and set aside, leaving the bacon fat in the pot.
2. Add the beef in batches and brown well on all sides over high heat. This should take about 10 to 12 minutes. Set the beef aside once seared.
3. Reduce the heat to low, add the onions, and cook slowly until golden and caramelised – this will take around 20 to 25 minutes.
4. Stir in the garlic and red capsicum and cook for 4 to 5 minutes, stirring occasionally.
5. Add the tomatoes and let them stew for about 6 to 8 minutes until much of the liquid is absorbed.
6. Return the beef and bacon to the pot. Add the cumin and paprika, and cook for another 4 to 5 minutes until the spices are fragrant and the colour deepens.
7. Pour in the red wine, scraping the bottom of the pot to deglaze, and simmer for 4 to 5 minutes until reduced by half.
8. Add the beef stock, bay leaves, and season with salt and pepper. Cover with a lid and simmer gently over low to medium heat for 90 minutes or until the beef is tender.
9. Stir in the potatoes and carrots, then cook for another 20 to 25 minutes until the vegetables are soft.
10. Ladle into bowls and top with chopped parsley. Serve with crusty bread or a spoonful of sour cream, if you like.