Image of a recipe for Beef Goulash

Lots of peppers and paprika make a good bit of braising steak into something special. A great

Nicolas

6 servings

Category: Main Courses

Origin: Poland

Difficulty: Normal

Price: Bon march

preps: 20 minutes

cooking: 150 minutes

temperature: 170 Celcius


Step - 1 | Before you start

1 - Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.

Step - 2 | Cooking instructions

Bay Leaf

2 leaf Bay Leaf

Beef Chuck

1 kg Beef Chuck

Beef Stock

1 cup Beef Stock

Black Pepper

1 pinch Black Pepper

Paprika

1 tbsp Paprika

Salt

1 pinch Salt

Sunflower Oil

1 tbsp Sunflower Oil

Tinned Tomatoes

1 tin Tinned Tomatoes

Tomato Puree

2 tbsp Tomato Puree

Water

600 ml Water

1 - Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.

2 - Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours.

Step - 3 | More preps

Garlic

3 whole Garlic

Onion

3 whole Onion

Peppers

3 whole Peppers

1 - While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.

Step - 4 | Serving

Hot Paprika

1 tsp Hot Paprika

1 - Serve with small portions of rice (see pages 178–179) and spoonfuls of soured cream if you like, but don’t be too generous – soured cream contains less fat than double cream but still has 30 calories per tablespoon!

2 - Add a sprinkle of hot paprika too if you's like to add an extra kick to your dish.