Travel to Hungary, Poland or parts of eastern Germany and you’ll find beef gholash pride of place on every menu.
It’s a hearty dish, warming in winter and packed with nutritious goodness.
Beef gholash is best cooked slow so the chunky pieces of meat are tender. And like with many of my dishes, I’ve added chilli salsa for a spicy edge.
Yields 4 servings
- 2 lbs beef cubed, in 1-1/2 inch cubes
- 3 Tablespoons cooking oil
- 1 Tablespoon chili salsa
- 3 oz onions, chopped
- 1 sweet bell pepper, cubed
- 1 lb tomatoes, cubed
- 1 cup red wine watersalt, pepper
- Fry cubed beef in a large pot or skillet in cooking oil.
- Once beef browns, add chili salsa and fry for 1 minute.
- Add onions and cubed vegetables and continue frying for 10
- Add wine as well as extra water if needed.
- Cover and simmer for 30 minutes.
- Add salt and pepper to taste.