Goulash

Just got back from Budapest so had to make Goulash. Appreciate it would usually be chucks of beef but I don;t love that and I also didn't have any. Mince works really well (I used fillet mince).

Also not entirely sure why this recipe needed two types of tinned tomato and not sure I understand crushed v's diced (American) so I went for chopped and cherry as that's what I had in the cupboard.

Ingredients

• 2 tbsp olive oil

• 1 green or red pepper, chopped

• 1 large onion, chopped

• 2 tbsp minced garlic

• 1 tsp dried thyme

• 1½ tsp paprika

• 1½ tsp dried oregano

• 1 tsp salt

• Pinch of black pepper

• 500g minced beef

• 1 tbsp tomato paste

• 3 cups beef stock

• 1 can crushed tomatoes

• 1 can diced tomatoes

• 2 tbsp Worcestershire sauce

• 1¼ cups uncooked macaroni pasta

• 1 cup grated Cheddar cheese

• Chopped fresh parsley, for serving

Method

1. In a large pot, heat the olive oil over medium heat.

2. Add the pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 mins.

3. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.

4. Add the minced beef and cook until no longer pink, 3 to 5 mins.

5. Add the tomato paste and cook for 1 min.

6. Pour in the stock, crushed and diced tomatoes and Worcestershire sauce and bring to a boil.

7. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 mins.

8. Remove from the heat and stir in the cheese.

9. Sprinkle with parsley to serve.

Note: The goulash will continue to thicken as it sits, add a splash of beef stock when reheating.