Beef Goulash

There are so many recipes for Beef Goulash, and I've tried out a few, but always come back to this one, which is simple and easy to make, and caters for most tastes. Nothing weird here! Personally I don't like caraway seeds which is an always present ingredient in traditional types of goulash. So, this one does not have caraway seeds and instead of tomato puree, I  added tomato paste.




Beef Goulash

Serves 3 - 4

Ingredients

2 TBS Olive oil

500 – 700g beef, cut into chunks

Plain flour

1 large onion, thinly sliced

2 cloves garlic, finely chopped

1 red pepper, deseeded and thinly sliced

1 sachet Tomato Paste (about 2 TBS tomato paste)

¼ tsp Smoked Spanish Paprika (or 1 TBS Robertson’s Paprika)*

3 small tomatoes or 2 large tomatoes, diced

80 ml dry white wine

½ cup beef stock

2 TBS flat leaf parsley, chopped

Himalayan Rock Salt & Black Pepper

150 ml sour cream

METHOD

·         Heat 1 TBS of olive oil in a heavy based saucepan or wok

·         Sprinkle the meat with a bit of flour and brown well, in batches, and set aside

·         Add the remaining oil and add the onion, garlic, red pepper and fry until softened, about 5 minutes

·         Return the beef to the pan; add the tomato paste and paprika. Cook, stirring, for a minute or two

·         Add the tomatoes, white wine and stock. Cover and cook on gentle heat for about an hour, removing the lid after 45 minutes

·         Sprinkle the parsley over and season with ground salt and freshly ground black pepper

·         Stir in the sour cream and serve, with rice or mash

Notes:

*The smoked Spanish paprika really gives a lovely smoky flavour to the dish, but can be overpowering if you add too much, so be careful.  ‘Regular’ paprika works just as well, plus you can add more!

*This is a very saucy dish, so serve some crusty bread on the side  to mop up juices if you prefer!