This was a huge hit with the family tonight. I made this creamy goulash topped with 'smashed' potatoes to give it some crunch (but still soft in the middle) and everyone was quick to scoff it down. You can tweak it to your liking ie leave out the cream to keep it slightly healthier and only add oil and butter to your preference. If don't want the extra oil on the potatoes then you could lightly spray them instead but you won't get that super crunch. I can see this being made all the time! Hope you guys love it too. Eb x
PS I know this is another one where the photo is not doing it justice :)
- 1 onion, peeled and halved
- 2 garlic cloves
- 20g olive oil
- 800g – 1kg gravy beef cubed (big)
- 100g red wine
- 30g plain flour
- 1 heaped tsp smoked paprika
- 2 bay leaves
- 400g tin tomatoes
- 50g tomato paste
- 50g Vegetable Stock Paste
- 100g cream
- Potatoes (I use purple ones and didn’t bother peeling)
- Olive oil
Chop the potatoes into big cubes and add into your Varoma. How many you use depends on you, obviously if you are feeding an army you can bulk it up a bit.
Add 800g water to the bowl, place the Varoma on top and cook for 20-25 minutes at Varoma Speed 4. Check that potatoes are cooked then set aside. Discard the water.
Add onion and garlic to the bowl and chop on Speed 5 for 3 seconds. Scrape down the sides and saute for 10 minutes at 100deg Speed 1.
Add beef, wine, flour, paprika, bay leaves, tomatoes, tomato paste and stock paste to the bowl and cook for 45 minutes at 100deg Reverse Speed 1.
Add cream to the bowl and cook for a further 15 minutes at 100deg Reverse Speed 1.
Pour into a big casserole dish.
Using a fork, smash your potatoes into big chunks. Drizzle olive oil over them until they are well coated (but not drowning!) Add some salt (if you wish) and some small cubes of butter. Place the potato on top of the goulash and bake at 200deg for 30-40minutes or until your potatoes are crunchy.