HUNGARIAN GOULASH

• portionen: Serves 4-6
• gesamtzeit: 2 hour 15 minutes

Zutaten

2 top sunflower oil , trimmed

1 kg (2 lb) chuck steak, and cut into 5 cm (2 in) cubes

2 large onions, shiced

1 garlic clove, crushed

1 tbsp plain flour

1 tbsp paprika

600 ml (1 pint) beef stock

1 x 400 g (13 oz) can tomatoes

2 tbsp tomato purée salt and black pepper

2 large red peppers, cored, seeded, and cut into 2.5 cm (1 in) pieces

4 potatoes, peeled and quartered

150 ml (/4 pint) soured cream paprika to garnish

Anweisungen

Heat the sunflower oil in a large flameproof casserole, add the beef in batches; and cook over a high heat until browned.

Lift out the beef with a Slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

Add the flour and paprika and cook stirring, for 1 minute. Pour in the stock and bring to a boil, stirring until thickened.

Return the meat to the I casserole and add the tomatoes, tomato purée, and salt and pepper to taste. Bring back to a boil, cover, and cook in a preheated oven at 160°C (325°F, Gas 3) for 1 hour.

Add the red peppers and potatoes and return the casserole to the oven for 1 hour or until the potatoes and meat are tender.

Taste for seasoning, and stir in the soured cream. Sprinkle with a little paprika before serving.