Paprika beef goulash with potatoes

Ingredients

For 1 serving

• Beef stew meat150 g
• Potatoes220 g
• Onion100 g
• Bell peppers80 g
• Tomato paste15 g
• Paprika1 teaspoon
• Cumin1 pinch
• Beef broth300 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Peel the onion and slice it thinly. Heat the oil in a heavy-based casserole over medium-low heat and soften it for 8 minutes, stirring, until soft and golden.
2. Turn the heat to high, add the beef and brown for 5 minutes, until golden on all sides.
3. Lower the heat and stir in the paprika, cumin and tomato purée for 1 minute, until fragrant: over low heat the paprika won't burn and turn bitter.
4. Pour in the beef stock, season with salt, cover and cook over low heat for 60 minutes.
5. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; wash the peppers, remove the seeds and pith and cut them into strips.
6. Add the potatoes and peppers and continue uncovered for 30 minutes, stirring now and then, until the potatoes are tender and the sauce is thick.