Last week I mentioned that my life might be turned upside down for a while but it wasn’t 100% confirmed yet. Well… now it has been. I am flying on Monday to the South of France to cook on board a yacht for four months. I kick off in Monaco for the Grand Prix and after that, I have no idea… but I have just bought a fabulous new camera with the expressed idea of taking loads of photos of my adventure.

I will be blogging whenever I get the time to write and the internet connection to upload!

But on that note – I am absolutely knackered from trying to pack in as many bookings as I can before I leave, and am off to one in half an hour, so today’s post is one which I really don’t think needs much introduction.  Beef goulash, who doesn’t love this hearty winter warmer!?

Slow braised beef goulash

Serves 6

1 Tbsp of olive oil

1 large onion, peeled and chopped

2 cloves of garlic, peeled and chopped

800g of beef goulash chunks

1 x 400ml can of tomatoes

50g of tomato paste

250ml of beef stock

20g of dried mushrooms (porcini, chanterelle or shiitake are good)

1 cup of carrot, grated

½ tsp of black pepper

1 Tbsp of paprika

1 tsp of mild curry powder

1 tsp of mixed spice

2 tsp of salt (or to taste)

1 Tbsp of sugar (or to taste)

Heat the oil in a large pot and add the onions and garlic, frying them for a few minutes. Add the beef and brown the meat for few minutes. Add the all the remaining ingredients, except the salt and sugar, and leave on a very low simmer for 3 – 4 hours.

Add water as needed while the stew is cooking so that it doesn’t dry out. Season with salt and sugar to taste and serve with rice, potatoes or crusty bread.