170 minutes
Embrace the comforting flavors of Hungary with this rich and savory goulash. Perfect for a family dinner on a cool evening, this dish will tantalize your taste buds with its tender chunks of beef, aromatic vegetables, and a creamy finish.
Olive Oil, divided
tablespoons
Stewing Steak, cut into chunks
0 oz
Plain Flour, for dusting
0 oz
Large Onion, thinly sliced
each
Garlic Clove, finely chopped
each
Green Pepper, deseeded and thinly sliced
each
Red Pepper, deseeded and thinly sliced
each
tablespoons
tablespoons
Large Tomatoes, diced
each
0.25 fluid ounces
Beef Stock, homemade or store-bought
0.25 fluid ounces
Flat-leaf Parsley Leaves, chopped
tablespoons
Soured Cream
0.25 fluid ounces
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.
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