'Ghoulish' Goulash served with Monster Eyeballs

Sat, 26 October 2019

Ingredients:

2 medium Onions, finely chopped

2 slices of Bacon, chopped

1 tablespoon Olive Oil

1.5 kg Cubed Beef Steak

800g Pumpkin, peeled into chunks

1 tablespoon Sweet Paprika

4 Carrots, peeled and sliced

2 Parsnips, peeled and sliced

10g Knorr Beef Stock Cube

1 small Bunch of Parsley

4 medium Potatoes, peeled and cubed

1/2 teaspoon Caraway Seed (optional)

2 Bell Peppers, deseeded and chopped roughly

5g Paprika or Tabasco Sauce, to taste

100ml Natural Yogurt

Olives to garnish

Method:

1. In a large saucepan, fry the bacon over medium heat, add onions and sauté for 10–12 minutes.
2. Turn the heat to high and brown the meat on all sides for about 3 minutes.
3. Add the stock and simmer over low heat for 1–1½ hours or until the meat is tender.
4. Add the pumpkin, remaining vegetables and spices. Bring back to the boil and cook for about 15 minutes more or until vegetables are cooked through but not mushy.
5. Add additional stock if necessary to cover the ingredients. Garnish with parsley to taste.
6. Serving suggestion:  Once ready, serve with small dollops of natural yoghurt and pimento olives in the centre to create ‘monster eyeballs’.