Ingredients
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1 onion
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2 cloves garlic
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3 tbsp canola oil
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1 lb cubed beef stew meat
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1 tsp caraway seeds
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2 tbsp sweet paprika
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2 cups beef stock
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1 large red potato
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2 tomatoes
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1 1/2 cups white basmati rice
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1 lb broccoli
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1 lemon
Steps
1
Chop onions and mince garlic. Heat the oil in a large heavy casserole over low heat and sauté the onions and garlic for 5 min. Add the beef, caraway, paprika, salt (in moderation) and pepper. Raise heat to medium high and toss beef cubes with spices for 5 min. Bring the beef stock to the boil.
2
Turn the heat to low and partially cover to allow some steam to escape. Simmer 2 hours, stirring occasionally. Peel the potatoes and cut into 1-inch cubes. Roughly chop the peppers and tomatoes. Add potatoes, peppers and tomatoes to the meat mixture. Stir and continue to cook, partially covered, for 30 min.
3
Cook the rice according to package directions. Divide the broccoli into florets. Bring a pot of water to the boil and cook the broccoli for 5 min. or until tender crisp.
4
Meanwhile, zest and halve the lemon. Cut one half into quarters. Drain the broccoli and toss with the lemon zest. Divide the rice, goulash and broccoli among 4 plates and serve with lemon wedges.
Tips
Serve with chopped parsley.
