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Beef goulash stew with greens

This beef goulash stew with greens is a  variation on theHungarian goulash stew. With the added green (peas, beans and kale) it  becomes healthier. Serve it with boiled potatoes, rice, pasta, gnocchi orgaluskaor simply bread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g stewing beef diced
  • 2 Tbsp sunflower oil
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • ½ red bell pepper
  • 1 tomato chopped
  • 1 Tbsp paprika
  • 1 tsp caraway seeds
  • 500 ml beef stock
  • 1 bay leaf
  • ½ cup frozen green peas
  • ½ cup frozen green peas
  • I handful chopped kale or cavolo nero
  • 2 Tbsp chopped green parsley

Method
 

  1. Finely the onion and garlic. Cut the carrot and red pepper into bites-sized chunks.
  2. Heat half of the oil in a large, heavy saucepan, then cook the beef for 3-5 minutes until it changes colour, then transfer to a plate.
  3. Heat the remaining oil in the same pan gently sauté the onion and garlic for about 8 minutes, then add the chopped vegetables. Add the paprika and carraway seeds and stir for a minute. Then pour in the stock - it should just cover the veggies and meat. Add the bay leaf, bring to the boil, then cover and gently simmer for about 45 minutes, until tender.
  4. Add the greens and cook for a further 3-5 minutes.
  5. Serve with the chopped parsley.