On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 20 min
- Cook time:
- 1 hr 20 min
Hungarian paprika adds authenticity to Tomi Komaly's goulash
Method1. Heat the oil in a large, heavy-bottomed pan with a lid over a medium-low heat. Add the onions, peppers, garlic and salt and fry, stirring occasionally for 10–15 minutes until the onions are translucent. Meanwhile, with a fork, pierce the skin of each tomato 4 or 5 times and put them in a bowl of boiling water for 2 minutes. Lift them out with a slotted spoon, remove their skins, and chop finely.
2. Add the tomatoes and caraway seeds to the pan and stir for 2–3 minutes until the tomatoes are soft, then add the paprika and cook for a further minute. Now add the beef cubes and cook for another 2–3 minutes. Add enough boiling water to cover the contents of the pan, cover with a lid and simmer the goulash for 30 minutes. Add the potatoes and continue to simmer over a low heat until the meat and potatoes are cooked and the liquid has thickened.