Gulasch

Winter = cold. So bring on the hot soups and stews! My friend's boyfriend, Dan, makes an awesome gulasch stew, and he kindly gave me a recipe. I fiddled a bit with quantities, and so should you. Think of this as a rough draft.

Gulasch
serves 7-8

800 g beef, in small cubes
2 onions, in small dice
5-6 cloves of garlic, minced
100 g tomato paste
2 litres of hot beef stock
4 bellpeppers (2 red and 2 yellow)
1 kg potatoes, finely diced
paprika
chipotle chili
dried herbs - oregano, thyme, sage, basil
salt
cayenne pepper
cooking oil

Heat up a little bit of oil in a very big pot. Fry the onion and garlic gently. Add the beef, a little at a time, and let it brown. Add the stock - and this should be warm, so it doesn't cool everything down. Add the tomato paste, the peppers and the potatoes, and any spices you want to use.

Bring to a boil, reduce heat and cover with a lid. Let it simmer for at least an hour, and then let it stand and rest for another hour. (Or two, or three - this will just improve the flavor. Indeed, leave it over night if you can!) Heat up right before serving, and serve with aïoli and a good garlic bread.