Member recipe by sweetunique
A hearty warming dish. A simple and tasty recipe for a traditional beef goulash
- * 2 tbsp Olive oil
- * 700g stewing steak, cut into chunks
- * 30g plain flour
- * 1 large Onion, thinly sliced
- * 2 clove Garlic, finely chopped
- * 1 green pepper, deseeded and thinly sliced
- * 1 red pepper, deseeded and thinly sliced
- * 2 tbsp tomato purÃÂÃÂ©e
- * 2 tbsp Paprika
- * 2 large Tomatoes, diced
- * 75ml dry White wine
- * 300ml beef stock, home-made or shop-bought
- * 2 tbsp flat leaf Parsley, chopped
- * black pepper
- * 150ml Soured cream
- Preheat the oven to 170C/gas 3.
- Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
- Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
- Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
- Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
- Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
- Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.