- Heat the oil in a heavy-based saucepan and brown the beef until golden. Add the onion and sauté until soft. Stir in the stock, herbs and seasoning. Cover and simmer for about 1 hour.
- Add the potatoes and carrots and simmer for 15 minutes or until the beef is tender. If preferred, thicken the sauce with a paste of flour and water. Serve with dumplings.
The beauty of this basic stew is its adaptability –
you can use any of your favourite vegetables.
2 Tbsp (30 ml) cooking oil
750 g goulash cubes or brisket
slices
1 large onion, peeled and coarsely chopped
2 cups (500 ml) hot beef stock
1 Tbsp (15 ml) chopped fresh mixed herbs or 1 tsp (5 ml) dried
salt and freshly ground black pepper to taste
4 medium potatoes, peeled
and cut into chunks
3 large carrots or baby marrows, thickly sliced
2 Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for thickening
Serves 4-6
Variation
Substitute stock with fruit juice and vegetables with dried fruit such as prunes and apricots.
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