Beef Goulash
Ingredients
700g stewing steak, cut into chunks
300ml beef stock
1 large onion
2 garlic cloves
2 large tomatoes, diced
1 green pepper
1 red pepper
75ml dry white wine
2 tbsp fresh parsley
30g plain flour
2 tbsp tomato puree
4 tbsp olive oil
2 tbsp paprika
150ml soured cream
Method
- Preheat the oven to 160C / gas mark 3 and then heat 3 tbsp oil in a casserole dish. Stir in the stewing steak and flour to brown and then set aside.
- Put the remaining oil in the pan and add in finely sliced onion, garlic and peppers, frying for 5-10 mins until softened.
- Return the beef to the dish with the tomato puree and paprika. Cook for around 2 mins, stirring often.
- Mix in the tomato puree, white wine and beef stock. Cover and bake for 1 hour 30 mins to 2 hours.
- Sprinkle over the parsley and season well with salt and pepper.
- Stir through the soured cream and serve.