Goulash isn’t supposed to have chilli in it…but when you’ve run out of paprika and you have a freezer full of frozen red chillies you have to improvise.
- 150ml beef stock (made with 1/2 stock cube)
- 1 small onion, sliced
- 1 garlic clove, crushed
- 1 red chilli, finely chopped (can leave seeds in if you like it extra spicy)
- 1/2 red pepper, sliced
- 250g diced beef
- 1tbsp vegetable oil
- 1/2tsp dried thyme
- 1/2tbsp of red wine vinegar
- 200g chopped tomatoes
- 100g linguine pasta
- 1tsp butter
- 75g crème fraiche
Pre heat oven to 170C. Heat the oil in a large saucepan and brown the beef. Place the beef on a plate and put to one side. Put the onion, garlic, chilli and pepper into the pan and cook until soft.
Sprinkle over the thyme. Put the meat back into the pan. Stir and add the vinegar, tomatoes and the stock. Bring the mixture to the boil and then spoon it into a baking dish. Cover with a lid or foil and put into the oven for an hour. Stir 30 minutes in.
20 minutes before the end, boil water in a pan and add the pasta. Cook to the packet instructions and then drain. Toss in the butter and share between two plates. Top with the goulash and a tablespoon of crème fraiche.