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Goulash Flamande



1,2 kg beef, cubed 1 kg leeks, sliced 1 head of new garlic 5 pointed peppers 700 ml passata 1 glass of red wine salt 1 tbsp black pepper 1 tbsp rose paprika (hot) 2 tbsp sweet paprika chilli to taste sour creme


Brown the meat, then, separately wilt the leak, add the peppers and the halved head of garlic. Then add back the meat, spices, red wine, sour creme and passata. Bring to a boil.

In an oven heated to 130 C cook for three hours.

Why leeks, why flamande?

I was to lazy to peel and dice 1 kg of onions, but the frozen, sliced onions were sold out. Leeks were available. Leeks are something not entirely unheard of in Belgium.