Hearty Beef Goulash

Goulash

Serves: 4  |  Preparation Time: 20 mins  |  Cooking Time: 2 hours 30mins

Ingredients:

700g Tasman 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 soured cream

Method:

  1. Heat oven to 160C/140C fan/gas 3.
  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 soured cream and serve.
Results may vary.