A hearty warming dish. A simple and tasty recipe for a traditional beef goulash
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
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.