Goulash and tabouleh

Yield: 1 servings

Measure Ingredient
\N \N Olive oil
1 pounds Rump steak; diced
2 \N Red onions
\N \N Plain flour
\N \N Paprika
\N \N Chicken stock
50 grams Tomato puree
1 large Estima potato; diced and cooked,
\N \N ; or 8 x new
\N \N ; potatoes, diced and
\N \N ; cooked
1 \N Green pepper; sliced
\N \N Fresh herbs
3 ounces Bulgar wheat
1 small Red onion
1 ounce Flat leaf parsley
1 ounce Coriander
½ \N Red chilli; diced into small
\N \N ; pieces
8 \N Dried apricots
3 \N Limes; juice of
\N \N Seasoning
\N \N Olive oil



For the tabouleh, place the wheat into a bowl and cover with boiling water.

Cover with cling film and leave for about 10 minutes to cook. Add all the other ingredients, mix and season well. The tabouleh can be heated in a microwave for approximately 1 minute if serving hot.

For the goulash, brown off the onions and beef in a hot pan and then add a little flour and paprika. Add the tomato puree and stock. Cover and simmer until meat is tender (approximately 10 minutes). After 8 minutes add the potatoes and peppers and season well. Place the in the middle of the tabouleh and garnish with fresh herbs.

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Carlton Food Network

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