Ingredients (6 servings)
- 2 tablespoons olive oil
- 175g bacon, chopped (optional)
- 2 leeks, washed, sliced
- 2 cloves garlic, crushed
- ±1.8kg chuck steak, cubed
- 1 red capsicum, chopped
- 2 tablespoons paprika
- 2 beef stock cubes
- 400g can chopped tomatoes
- 4 sprigs thyme
- 500g sweet potato, chopped
- 10g butter
- 2 tablespoon parsley, chopped
Heat 1 tablespoon oil in a large flameproof casserole pan on medium. Cook bacon for 2 mins, or until brown. Add leek and cook for 5 mins, or until soft. Add garlic and cook for 1 min, or until fragrant. Remove from pan.
Heat remaining oil in same pan on high. Cook beef in batches, stirring, for 2-3 mins, or until browned all over. Return leek mixture to pan with capsicum and paprika. Stir to combine.
Mix together 2 cups boiling water and stock cubes. Stir until dissolved. Add to beef mixture with tomato and thyme sprigs. Bring to boil. Reduce heat to low. Simmer, covered, for 2 hrs, or until beef is very tender.
Meanwhile, cook sweet potato in a large pan of boiling, salted water for 15-20 mins, or until soft. Drain and return to pan. Add butter and mash until smooth. Season.
Scatter parsley over goulash and serve with sweet potato mash.