Hearty beef goulash

Hearty beef goulash
Serves: 
4
Preparation Time: 
20 mins
Cooking Time: 
2 hours 30 mins
Ingredients: 
  • 700g Farm88 yearling beef diced casserole steak
  • 4 tbsp olive oil 
  • 30g 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 tbsp tomato purée
  • 2 tbsp paprika 
  • 2 large tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, home-made or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml sour cream
Method: 
  1. Heat oven to 160°C or 140°C fan.
  2. Heat 1 tbsp olive oil in a flameproof  casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
  3. Add in the remaining 1 tbsp 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.
  4. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
  5. Add in 2 large diced tomatoes, 75ml dry white wine 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.
  6. Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml sour cream and serve. Enjoy!
Results may vary.