Make this hearty Hungarian goulash with flavoursome organic diced beef to feed the family on chilly nights.This feeds 4 generously, but any leftovers are perfect for the freezer. Serve with sour cream and parsley for an indulgent, crowd-pleasing supper.
Ingredients
- 4 tbsp olive oil
- 800g diced beef, cut into chunks
- 1 tablespoon plain flour
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tbsp tomato purée
- 2 tbsp paprika
- 1 tin chopped plum tomatoes
- 75ml dry white wine
- 300ml beef stock, homemade or shop-bought
- 2 tbsp flat leaved parsley, chopped
- 150ml soured cream
Method
Heat oven to 160C/140C fan/gas 3.
Heat 1 tbsp olive oil in a flameproof casserole or heavy-based saucepan. Sprinkle diced beef chunks with plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
Add in the remaining 1 tbsp oil to the casserole dish, followed by the onion, garlic cloves and peppers. Gently cook until softened, around 5-10 mins.
Return the beef to the pan with tomato purée and paprika. Cook, stirring, for 2 mins.
Add tin of chopped tomatoes, dry white wine and beef stock. Cover and bake in the oven for 90-120 mins.
Sprinkle over flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in sour cream to serve.
