Beef Goulash with Red Wine & Garlic

Ingredients

• 4 × 250 g Hokaai Beef Goulash
• 1 × 200 ml Flippen Lekka Red Wine & Garlic Sauce
• 1 tsp Ina Paarman Masala Spice
• 1 onion + 1 red pepper, chopped
• 1 tbsp oil
• 1 cup water or stock

Method

1. Brown beef: Heavy pot, medium-high heat, oil. Brown goulash in batches 6–8 min total for colour.
2. Veg & spice: Add onion + red pepper; cook 4–5 min. Stir in Masala Spice 30 sec.
3. Liquids: Add Flippen Lekka Red Wine & Garlic sauce + 1–1½ cups water/stock. Scrape up brown bits.
4. Simmer: Bring to a low simmer, lid ajar, 90–120 min until beef is tender. Stir now and then.
5. Finish: Adjust seasoning; thin or reduce to preferred consistency. Rest 5–10 min before serving.

Notes

• Serve with rice or fresh bread.