Hungarian Potato Goulash

Ingredients:

• 5 large potatoes
• 1 large green pepper
• 150g mushrooms
• 2 cloves garlic
• 1 large onion
• 1 large tin chopped tomatoes
• 1 tablespoon Hungarian paprika (not Spanish paprika, it is not strong enough)
• 1 tablespoon tomato pureé
• 2 desert spoons red wine
• 1 tablespoon sunflower oil
• Good pinch of salt & pepper

Method:

1. Pre-heat oven to190 degrees celsius.
2. Peel and then finely chop the onion.
3. Heat the sunflower oil in a heavy bottomed casserole dish and add the onion when hot. Cook for a few minutes, stirring occasionally.
4. Whilst the onion is cooking, peel and crush the garlic and add to the pan.
5. Cut the green pepper into small pieces and gently fry with the onion and garlic for 1 minute.
6. Add the tinned tomatoes, with their juice.
7. Stir in the tomato puree, paprika, juice, salt & pepper.
8. Cut the mushrooms into mouth size pieces, and add.
9. Scrub the potatoes, peel and chop into large pieces. Add the potato to the casserole dish, mix well, adding a little water if it is too thick. It needs to be a fairly runny mixture at this stage as it will thicken during the cooking.
10. Cover the casserole and put it in the pre-heated oven. Cook for about 1 hour until the potatoes are well done.
11. Serve with crusty bread.

Serves 4