Hungarian Goulash

3 tbsp butter

300g beef cut into chunks

300 g sausage cut into chunks

1 large onion sliced

1 large red pepper sliced

1 (150g) carrot cut into chunks

1 (100g) leek thickly sliced

1 large tomato, diced

2 tbsp parsley leaves

600ml water

150ml cream

100g MA’s Kitchen Goulash Roux

50g flour

Step 1

Lightly flour the beef. Heat 1 tbs of butter in a casserole pan and brown the onion. Remove the onion and put it aside.

Step 2

Add the remaining butter and brown the beef and sausage in small batches.

Step 3

Add the water, half of the roux, onions, vegetables, beef and sausage and bring to a simmer while stirring gently.  Simmer for around 1 hr until the meat is cooked and soft.

Step 4

Add the balance roux and thicken the stew and mix in the cream just before serving. Serve with fresh bread, buttered pasta, white rice or noodles.