Beef Stew / Goulash Style

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700g beef stewing steak trimmed and cut into 4cms cubes

2 large onions

1tblsp olive oil

1 clove garlic crushed

1 rounded tblsp plain flour

1 rounded tblsp smoked paprika – This also works well with sweet paprika or a mix of both

400g tin Italian chopped tomatoes

1 medium green pepper

1 red pepper

150ml soured cream

salt and pepper

Cooking Method

  1. Pre heat the oven to 140c
  2. Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
  3. Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden.  Add the garlic, sliced green pepper and return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
  4. Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven.  Cook for 2 hours
  5. Prepare the red pepper by halving it, removing the seeds and cutting the flesh into 3cms strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, this is also a good time to have a taste and maybe add some more paprika.
  6. Replace the lid and cook for a further 30 minutes.
  7. Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over.  Serve straight from the casserole.

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