Hungarian beef goulash

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Ingredients

  • 2tbsp vegetable oil
  • 700g braising steak, cut in large chunks
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2tbsp plain flour
  • 2tbsp Paprika
  • 2 red peppers, deseeded and chopped
  • 2tbsp tomato puree
  • 400g can chopped tomatoes
  • 200ml beef stock
  • 1 bay leaf
  • 2tbsp chopped flat leaf parsley
  • Freshly ground black pepper

To serve:

  • Cooked long grain rice
  • Sour cream
  • Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

  1. Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
  2. Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
  3. Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
  4. Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

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