Rich beef goulash
PREP TIME: 15mins | COOK TIME: 2.24mins | SERVES: 4
Expect a stew that’s great for Winter!
INGREDIENTS:
2 tbsp olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
200g button mushrooms, quartered
2 large red capsicums, cut into 2cm pieces
2 tbsp plain flour
2 tbsp sweet paprika
2 dried bay leaves
2 cups Massel beef stock
Mutti Polpa Finely Chopped Tomatoes 400g
2 tbsp sour cream
Cooked egg noodles
Chopped fresh flat leaf parsley, to serve
Sour cream, to serve
INSTRUCTIONS:
Preheat oven to 180°C/160°C fan-forced. Heat 1 tbs oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Heat remaining 1 tbs oil in dish. Add onion, garlic, mushrooms and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.
Stir in stock and tomato. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender.
Spoon 1/4 cup liquid from goulash into a bowl. Add sour cream. Stir until smooth and combined. Add to goulash. Stir to combine. Serve with egg noodles, parsley and sour cream.
