Beef goulash
A rich, paprika‑spiked beef goulash with tender slow‑cooked meat and a deep tomato base, perfect for cosy, comforting dinners.
Equipment
- Large liddled casserole dish
Ingredients
- 2 tbsp sunflower oil
- 700 g stewing steak, cut into chunks
- 1 large onion, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp paprika
- 400 g canned plum tomatoes
- 2 carrots, peeled and cut into slices
- ½ pint beef stock dissolved in boiling water
- 1 garlic clove, peeled and crushed (or 1 tsp garlic paste)
- salt and ground pepper
Serving suggestions
- Fresh chopped parsley
- Sour cream
Instructions
- Preheat the oven to 180c / 350f / Gas 4.
- Heat 1 tablespoon oil at high heat in large casserole dish. Add half the steak and fry to seal. Remove with a slotted spoon and place on a plate. Repeat with the remaining beef.
- Reduce heat and add remaining oil. Fry the onions for approx 5 minutes, or until starting to brown. Reduce heat and return beef to the pan. Sprinkle over flour and paprika and toss to coat.
- Stir in tomatoes, carrots, beef stock and garlic. Season and return to the boil. Cover and cook in the over for 2 hours, or until the meat is tender. Optional Sprinkle with parsley and a dollop of soured cream.