Beef Goulash
Ingredients
- 1kg fresh beef curry pieces
- 4 tablespoon olive oil
- 40g 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 tablespoon tomato purée
- 2 tablespoons paprika
- 2 large tomatoes, diced
- 80ml dry white wine(optional)
- 300ml beef stock, homemade or shop-bought
- 2 tablespoon flat-leaf parsley leaves
- 150ml soured cream
- Heat oven to 160°C.
- Heat 1 tablespoon olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 1kg fresh beef curry chunks with 40g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tablespoon 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.
- Return the beef to the pan with 2 tablespoons tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine(optional) 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.
- Sprinkle over 2 tablespoons flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.