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Beef goulash

• Member recipe by sweetunique

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs - 2 hrs and 30 mins

A star rating of 4.7 out of 5.226 ratingsRate

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Make this hearty Hungarian goulash with beef to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Freezable

Egg-free

Nut-free

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Sauerkraut pierogi

A star rating of 3.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

• 4 tbsp olive oil

• 700g stewing steak

  cut into chunks

• 30g plain flour

• 1 large onion

  thinly sliced

• 2 garlic cloves

  finely chopped

• 1 green pepper

  deseeded and thinly sliced

• 1 red pepper

  deseeded and thinly sliced

• 2 tbsp tomato purée

• 2 tbsp paprika

• 2 large tomatoes

  diced

• 75ml dry white wine

• 300ml beef stock

  homemade or shop-bought

• 2 tbsp flat-leaf parsley leaves

• 150ml soured cream

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Nutrition: per serving

• kcal534

• fat31g

• saturates11g

• carbs18g

• sugars12g

  low

• fibre7g

  high

• protein39g

  high

• salt0.35g

  low

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Method

• step 1

  Heat oven to 160C/140C fan/gas 3.

• step 2

  Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

• step 3

  Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.

• step 4

  Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

• step 5

  Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

• step 6

  Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

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A star rating of 4.7 out of 5.226 ratings

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