INGREDIENTS
500g of stewing steak diced
Nouboulo diced or smoked bacon diced
1 tbsp of extra virgin olive oil
1 tbsp of tomato purée
1 tsp of dried Oregano
1 onion finely sliced
400g Tin of chopped tomatoes
Handful of Olives
Zest for the Skordalia & juice of 1 Lemon for the goulash
1 tsp of ground cinnamon
2 cloves of garlic minced (Grated)
Crumbled feta cheese
Parsley
Fresh carrots washed and sliced in chunks
Red wine
4 tbsps of Smoked paprika
2 tsp of ground cumin
2 red peppers chopped
300 ml Beef stock
Sour cream
3 large potatoes peeled washed and cubed
Knob of butter
Salt & pepper to taste
METHOD
Heat a large stock pot and add the extra virgin olive oil.
Add the onions, half of the minced garlic and gently brown the onions.
Move the onions to the side of the pot, then gently brown the beef and Nouboulo.
Add the peppers and tomato purée & give everything a good mix.
Now remove the pot from the heat and add the paprika, cumin, oregano and cinnamon.
(Don’t make the mistake of trying to cook out the paprika over the heat as it will tend to burn and taste bitter)
Now deglaze the pot with the red wine, making sure you scrape all of the bits from the bottom of the pan, these little bits hold plenty of flavour.
Add the chopped tomatoes & beef stock, bring back to the boil, then reduce the heat and simmer for an hour or so, stirring occasionally.
Add the carrots and cover and simmer for another couple of hours or until the meat is tender and the sauce begins to thicken.
Now to make the Skordalia, cook the potatoes until tender and add the butter and minced garlic and mash to a creamy purée.
Season to taste, but remember you will be crumbling some feta at the end so be careful of the salt content. Add some lemon juice.
Serve on a warm plate with a sprinkle of parsley some crumbled feta and a dollop of sour cream.
Serve with the Skordalia that has a little drizzle of olive oil on top.
