Similar in style to a bolognese sauce and a lot quicker than a traditional stewed goulash, this is a favourite in our house.
- 1-2 tbsp oil
- 1 onion peeled and chopped
- 1 red pepper deseeded and chopped
- 100 g mushrooms chopped
- 500 g minced beef
- 4 tsps paprika
- 3 tbsp tomato paste
- 1 tbsp tomato ketchup
- 3 tsp Worcestershire sauce
- 500 ml beef stock
- 2 tbsp parsley chopped
- 6 tbsp sour cream
- salt and pepper to taste
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Heat the oil in a large pan and saute the onion, red pepper and mushrooms on a medium heat for 5 minutes, until the onion is starting to soften.
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Turn the heat up to high and add the beef. Cook, stirring, until browned.
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Add the paprika, stir, then add the tomato paste, tomato ketchup, Worcestershire sauce, stock and parsley. Bring to the boil.
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Cover and simmer for at least 15 minutes (while you cook some pasta to go with it).
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Stir through the sour cream, add salt and pepper to taste and turn off the heat. Serve with wide long pasta like fettuccine or tagliatelle.
If you are making a double batch and planning to freeze leftovers for another night, take out what you want to freeze before adding sour cream (and reduce the amount of sour cream accordingly). The reheating process could make the sour cream split (yuck!), so it is better to reheat and then add sour cream before serving.