Beef goulash by Member recipe by sweetunique

Imported from bbcgoodfood.com by @laleshii
Medium
·
Prep 20m
Cook 2h 30m
· 2h 50m total

Make this hearty Hungarian goulash with beef to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Best enjoyed as Main

Ingredients

for
servings
  • 4 tbsp Olive oil
  • 700 g Beef stew meat
  • 30 g plain flour
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 Bell pepper, red, deseeded and thinly sliced
  • 2 tbsp tomato, purée
  • 2 tbsp Paprika
  • 2 tomatoes, large, diced
  • 75 ml dry white wine
  • 300 ml beef stock, homemade, or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150 ml soured cream
Nutrition Facts
1
Amount per serving
Calories
557
% DV*
Total Fat 33g 42%
Saturated Fat 11g 53%
Unsaturated Fat 20g
Sodium 420mg 18%
Total Carbs 20g 7%
Dietary Fiber 4g 15%
Sugars 8g 15%
Protein 43g 86%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Heat oven to 160C/140C fan/gas 3.

  2. 2

    Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

  3. 3

    Add in the remaining 1 tbsp 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 mins.

  4. 4

    Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

  5. 5

    Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

  6. 6

    Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.