I took out the wrong meat and too late discovered I had taken out Goulash instead stewing beef, and the veggies had already been prepped. So I just carried on with what I had in mind
600gr beef goulash
2 tbls oil
1 diced onion
1 tsp mustard seeds
½ cabbage cut into chunks
½ tsp bicarbonate of soda
Splash of Worcestershire (or soya) sauce
2 tsp crushed garlic
1 can plum tomatoes with juice
1 cup beef stock
1 sachet tomato paste
1 tsp salt
1 tsp marjoram
1 tsp sage
½ tsp pepper
½ tsp cumin powder
1 tsp chili flakes
Pinch of hing
Add the bicarb to the beef and set aside for 15 minutes while you prep your veg.
Heat oil in a pot. Add onion and fry for 1 minute.
Rinse the beef and pat dry.
Add mustard seeds to the onions.
As soon as they start spluttering add the garlic and beef.
Add the marjoram, sage, chili flakes and stir till beef changes colour.
Add the beef stock and simmer for 10 minutes.
Add the tomatoes. Tomato paste, salt, pepper and cumin.
Close lid and simmer till beef tender.
Add the cabbage chunks and sprinkle some hing.
Give the pot a good stir and make sure sauce covers the cabbage.
Cook on low until cabbage tender.
Prepared, tried and tested by Melanie Kramar
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