Lovely Spicy Red Pepper Mince Goulash with Humble Brown Rice

  

Late dinner tonight as it often is with a small baby to tend to! I was so demotivated to cook a dinner tonight! The baby is back up out of bed & should’ve been in bed an hour and a half ago, laughing away at Mickey Mouse & not a whit of tiredness on her but I persevered! I’m so over making the same old mince dishes over & over again (bolognese, shepards pie, meatballs etc) Whilst they are perfectly yummy I was looking for new ideas for mince dishes & decided to try hungarian goulash. Traditionally made with stewing steak but just as good with mince. Goulash is kind of a cross between a stew & a soup, I like mine a bit thicker so cook it for longer. People often ask me whats the secret to good bolognese or mince dishes, the secret is time! You can make them up pretty quickly & handily but you must allow them to simmer & reduce down sufficiently (I’ve been known to simmer bolognese for 4 hours sometimes & it gets better with every minute, at least an hour suffices otherwise it’s just a watery mess on a plate, if you let it reduce properly it becomes thick & glossy & so very tasty) It’s all about the paprika here & the red pepper compliments it well, I highly dislike green peppers & had no yellow or orange ones but feel free to use whatever ones you have available. This is tasty & filling & something a wee bit different! Serves 4 at just 10pp or free on the filling & healthy plan. Here’s the Skinny:   
450g 5% fat steak mince 

1 onion diced roughly

2 cloves garlic crushed

2 small red peppers 

2 tsps smoked paprika 

1 tsp tsp regular paprika 

1 tin plum tomatoes 

1 tbsp tomato purée 

Salt & black pepper 

1 tsp sweetener 

1/2 tsp dijon mustard

A few dashes Worcestershire sauce 

400ml boiling water 

1 beef stock cube

A small handful of fresh thyme 

2 bay leaves 

600g weight of cooked rice  

Lightly fry your onion for a few minutes & add the sliced red pepper. Continue to fry until soft (approximately 5 more minutes) add in the mince & fry until browned, add the crushed garlic for 30 seconds & then pop in the paprika, thyme, salt and pepper, sweetener, mustard, Worcestershire, bay leaves. Fry for a few minutes & add the tomato purée & tomatoes, stir well & add the stock made with the boiling water & stock cube. Simmer for approximately 40 minutes to an hour on a medium heat. Meanwhile make up the rice according to packet instructions. Fluff up the cooked rice & remove the bay leaves serve with the goulash and Enjoy! 

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