Ingredients

Method

• 2 T olive oil
• 1 kg stewing beef, cut into chunks 
• 2 onions, diced 
• 1 red pepper, diced 
• 3 cloves garlic
• 1 t paprika
• 2 T tomato sauce
• 400 g can peeled and diced tomatoes
• 3 cups beef stock
• 2 cups water
• ½ cups soup mix
• cream, for serving 
 For the potato bread: 
• 2 medium potatoes
• 1 cup lukewarm milk, peeled and cubed 
• 100 g butter, melted 
• 700 g cake flour
• 10 g yeast
• 1 t salt
• 1 T sugar
• 10 g parsley, finely chopped 
• 2 T butter, melted 
• salt, to taste 

Method

Ingredients

1  Heat the oil in a large heavy-based saucepan. Add the beef and brown all over. Remove and set aside.

2.  Sauté the onions and pepper for 8 minutes, or until soft and translucent. Add the garlic, paprika and tomato sauce and cook for a further 1–2 minutes.

3. Add the tomatoes, stock, water and beef and bring to the boil. Reduce the heat, cover and simmer for 2 hours, or until the beef is soft and falling off the bone. Add the soup mix during the last 30 minutes of cooking time.

4. Meanwhile, make the potato bread. Cook the potatoes until soft, then mash and cool. Stir through the milk and butter and mix well.

5. Place the flour, yeast, salt, sugar and herbs in a stand mixer with the dough hook attachment. Pour in the milk mixture and mix for 8 minutes, or until the dough comes away from the bowl. Place the dough in a bowl, cover with a clean tea towel and allow to prove for an hour or until doubled in size. Remove and gently knock down the dough. Roll into 8 or 12 balls and place in a large pan or baking tin and allow to rise for a further 15 minutes.

6. Brush with melted butter and sprinkle with salt. Bake at 180ºC for 25–30 minutes, or until a skewer comes out clean.

7. Serve the goulash with warm potato bread and a dash of cream.

Cost per serving:  R47.80

Find more great value recipes here. 

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl