My sister emailed me a recipe for Beef Goulash a few weeks ago, saying how delish it was and that I should try it. I had some stewing beef in the freezer and thought to give it a try today. It was a lot of preparation work but the end result was quite pleasing; tasted really good and am pretty pleased with it. But I think the leftovers can go into the freezer for another day.. 🙂
- 2 tbsp olive oil
- 700g stewing steak (or lamb), cut into chunks
- 30g plain flour
- 1 large onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper,deseeded and thinly sliced
- 100g mushrooms, halved
- 2 tbsp tomato puree
- 2 tbsp paprika
- 2 large tomatoes, diced
- 75ml dry white wine
- 300ml beef stock, home-made or shop-bought
- 2 tbsp flat leaf parsley, chopped (I didn’t add this)
- salt & black pepper
- 150ml soured cream (I didn’t add this)
|Prep time||±30 mins|
|Cook time||±105 mins|
|Total time||±135 mins|
- Preheat oven to 170C.
- Heat 1 tbsp olive oil in a casserole dish or heavy-based saucepan.
- Sprinkle steak with flour and brown well, in batches, in hot casserole dish. Set browned meat aside.
- Add in remaining olive oil. Add in onion, garlic, mushroom, green pepper and red pepper to casserole dish and fry til softened, around 5 mins.
- Return beef to pan with tomato puree and paprika. Cook, stirring, for 2 mins.
- Add in tomatoes, white wine and beef stock.
- Cover and bake in oven for 1 hr 30 mins. Alternatively, cover and cook it on hob on a gentle heat for abt an hour, removing lid after 45 mins.
- Sprinkle over parsley and season well with salt and freshly ground pepper. Stir in soured cream and serve.
Tried with puff pastry but the pastry didn’t puff up. Maybe should try baking the pastry separately and then put on top of the casserole/goulash like a lid. It was good, anyways.. We also had some lightly toasted sliced bread with the goulash.. 🙂
I’d try it with lamb the next time.. 😛
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