Sally's beef goulash/chilli con carne

A simple, but incredibly tasty gluten-free dish that you can make once and enjoy three times!

Ingredients:

1kg (2lb.2) lean beef stewing steak, cut into 1cm (1/2”) cubes4 level tbsp of seasoned cornflour (seasoned with black pepper and mixed herbs)2 large onions, skinned and chopped1 green pepper, deseeded and chopped1 leek washed and thinly sliced1 celery stick, finely chopped4 cloves of garlic, peeled and crushed800g (2 x 14oz) tins of canned chopped tomatoes4 level tbsp of tomato paste2 tbsp of olive oilLittle grated nutmeg1 tsp of dried oregano1 tbsp of paprika300ml gluten-free beef stock1 tsp of sugar

For the beef goulash

250g (8oz) of brown rice6 tbsp of low-fat crème fraiche1-2 very finely chopped spring onions

For the chilli

400g (14oz) can of red kidney beans1 small fresh red chilli, finely chopped4 tbsp grated low-fat Cheddar cheese

Method:

• Coat the meat with the seasoned cornflour. Fry the onions and pepper lightly in the oil for 3-4 minutes. Increase the heat, add the coated meat and fry on all sides until the meat is sealed.

• Add the garlic, leek, celery, tinned tomatoes, tomato paste, paprika, nutmeg, oregano, beef stock and sugar, cook for a few minutes and then transfer to two separate lidded casserole dishes. Cook both casseroles in the oven at 170 degC (325degF) gas mark 3 for 1 1/2 to 2 hours

To serve the Goulash

• Cook the rice according to the packet instructions and divide between 4 plates. Top with a portion of goulash and a swirl of the crème fraiche mixed with the spring onion.