Citizen Reporter
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2 minute read
21 Oct 2021
2:05 pm

Recipe of the day: Hearty and flavourful beef goulash

Citizen Reporter

Pair this dish with you favourite starchy side or steamed vegetables.

Hearty and flavourful beef goulash. Picture: iStock

Beef goulash is a hearty stew that usually has chunks of tender beef, a combination of vegetables and a mix of aromatic spices.

This beef goulash recipe is the perfect dish to create if you are craving a wholesome meal after a busy and stressful day.

Pair this dish with you favourite starchy side or steamed vegetables.

Beef goulash

beef goulash
Hearty and flavourful beef goulash. Picture: iStock

Ingredients

  • 4 tablespoons of olive oil
  • 700g of stewing steak, cut into chunks
  • 30g of 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 tablespoons of tomato purée
  • 2 tablespoons of paprika
  • 2 large tomatoes, diced
  • 75ml of dry white wine
  • 300ml of beef stock, homemade or shop-bought
  • 2 tablespoons of flat-leaf parsley leaves
  • 150ml of soured cream

ALSO READ: Recipe of the day: Jamie Oliver’s Yorkshire pudding

Instructions

  1. Heat oven to 160 or 140 degrees Celsius or gas mark 3.
  2. Heat 1 tablespoon of olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g of stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tablespoon of oil for each batch. Set the browned meat aside.
  3. Add in the remaining 1 tablespoon of 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 minutes.
  4. Return the beef to the pan with 2 tablespoons of tomato purée and 2 tablespoons of paprika. Cook, stirring, for 2 minutes.
  5. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hour 30 minutes to 2 hours. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
  6. Sprinkle over 2 tablespoons of flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

This recipe was found on bbcgoodfood.com