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Goulash

This rich tomatoey beef stew is lovely with rice or mashed potatoes. Slow cooking keeps the meat tender and means you can leave it to bubble merrily away.

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Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Goulash.

 
 

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Posted by KD19 • 3y ago • Report
I made this the other night and it was absolutely fantastic. I would however remove the skins of the capsicum as the flesh of the capsicum disappears and you are left with the skins floating about in the stew, even thinly sliced. Really tasty though.