Beef Goulash

.

Ingredients

• 500g beef chuck
• 160g Red capsicum
• 20ml Garlic infused olive oil
• 5g dried chives
• 100g tinned tomato
• 1 bay leaf
• 7g sweet paprika
• ¼ tsp cumin seeds
• 3g salt
• 1g pepper
• 20g tomato paste
• 250ml water
• 1 Massel beef stock cube or low FODMAP equivalent
• 750g potato
• 15g dairy free spread or butter
• 40ml milk of choice
• Salt and pepper to taste

Directions

1. Cut beef into medium sized pieces and dice the red capsicum
2. In a large pot, heat up garlic oil and brown the beef until well browned
3. Turn down the heat to medium and add in the spices, stock and liquids
4. Bring to a boil then turn down to a simmer
5. Once simmering, cover with a lid and cook for 45mins
6. After 45 mins, add in the red capsicum and continue to cook for another 45mins-1 hour or until the meat is tender and the sauce has thickened. Check and stir every half hour to prevent sticking
8. Peel and diced potatoes into uniformed pieces
9. Place potatoes into a large pot and cover with cold water. Salt generously
10. Bring pot to a boil and cook until potatoes are fork tender-they break easy when pressed again the pot with a fork
11. Once potatoes are cooked, drain and mash while hot
12. Add in the butter or dairy free spread and milk of choice and mash/mix until combined and smooth
13. Season with salt and pepper to taste
14. Serve with Beef goulash