Hungarian-Style Beef Goulash

1. Preparation

Preheat your oven to 160°C (140°C for fan ovens, Gas Mark 3). Dust the 700g stewing steak chunks with the 30g of plain flour.

2. Browning the Beef

In a flameproof casserole dish or heavy-based saucepan, heat 1 tablespoon of olive oil over medium-high heat. Brown the floured stewing steak in three batches, adding 1 tablespoon of oil for each batch. Once browned, set aside.

3. Sautéing the Vegetables

In the same casserole dish, add the remaining tablespoon of olive oil. Stir in the thinly sliced onion, finely chopped garlic, and thinly sliced green and red peppers. Sauté until the vegetables are softened, about 5-10 minutes.

4. Combining Ingredients

Return the browned beef to the dish with the sautéed vegetables. Mix in 2 tablespoons of tomato purée and 2 tablespoons of paprika, cooking for 2 minutes while stirring.

5. Baking

Add the diced tomatoes, dry white wine, and beef stock to the casserole dish. Cover and place in the oven to bake for 1 hour 30 minutes to 2 hours. As an alternative, you can simmer on the stovetop over gentle heat for roughly an hour, uncovering after 45 minutes.

6. Final Touches

After cooking, sprinkle the goulash with chopped flat-leaf parsley. Season well with salt and freshly ground black pepper. Stir in the soured cream just before serving for a creamy texture.