Recipe by Alison McNaught
Serves 6

Question – What to eat on a beautifully cold day?
Answer – Goulash!

This is a delicious way to enjoy Hook and Son’s beautiful grass fed beef and cream.
For this dish you will need a deep ovenproof casserole dish with a lid, and a frying pan.
I served the goulash with sweet potato mash and a mixture of buttered savoy cabbage and tuscan kale – courtesy of Wild Country Organics. This dish also goes extremely well with wild brown rice from The Store Cupboard.


1k beef shin bone in cut into 1 inch chunks (keep the marrowbone) – Hook and Son’s
3 small onions chopped – Wild Country Organics
4 fat cloves of garlic finely chopped – Brockmans
2 tablespoons of vegetable oil
100g tomato puree
1 tablespoon plain flour- or if you want to go gluten free, potato
100g shitake mushrooms sliced thinly – Brambletye Farm
1 tablespoon of hot smoked paprika – The Store Cupboard
1 tablespoon of sweet paprika- Store Cupboard/Sainsbos
2 bay leaves – from my own tree
1 pint of stock- I used an Oxo cube
1 400g tin of chopped tomatoes
2 red peppers sliced julienne style – Brockmans if available. I got
mine from Sainsbos
1 teaspoon salt
3 twists of black pepper or season to your own taste
100 ml of double or sour cream – Hook and Sons



Pre heat your oven to 275F or 140C.

Brown the meat and the marrowbone in in the frying pan with a tablespoon of oil. This
will take a couple of minutes – set to one side.

On a low heat fry the onions and garlic in the deep casserole dish. When the onions are translucent add the tomato puree.  Stir until the onions are coated.

Add the flour – stir. Add the mushrooms – stir.  Add the paprika & bay leaves. Stir them in to the mixture.  Place the meat and the marrowbone into the dish, add the stock
and tomatoes.  Stir, mixing all the ingredients thoroughly.

Bring the heat up to a low boil, and then turn down to a simmer.  Place the peppers into the mixture, stir, season with salt and pepper.  Place the lid on the casserole dish and put it into the centre of the heated oven.  Keep it there on for 3 hours.

Remove and serve with your carb and veg of choice.

Ohh and don’t forget to drizzle the Hook and Son’s cream all over it!