Hungarian Goulash

• porsi: 4-6

Bahan-bahan

900g stewing beef, chopped

Salt and black pepper

50g plain flour

3 tbsp olive oil

2 onions, sliced

2 red peppers, deseeded and sliced

4 garlic cloves, crushed

3 tsp smoked paprika

120mI red wine

1 x 400g tin of chopped tomatoes

600ml beef stock

2 bay leaves

To serve:

Fresh parsley, chopped

Sour cream (optional)

Pasta or mash

Petunjuk

1 Season the beef with salt and pepper, then toss in the flour until lightly coated.

2 Heat two tablespoons of the olive oil in a casserole dish over a medium-high heat and brown the beef on all sides, working in batches to avoid crowding the pan and adding more oil if needed. Transfer the browned beef to a plate and set aside.

3 Add the remaining oil to the same pan over a medium-low heat and cook the onions and peppers for 8-10 minutes until softened. Add the garlic and paprika and cook for one minute longer.

4 Add the wine and bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

5 Add the tomatoes, beef stock, bay leaves and some salt and pepper. Bring to a boil over high heat, then reduce the heat to low and simmer covered for one hour and 30 minutes. Uncover and cook for one hour longer.

6 Scatter over some fresh parsley and add a dollop of sour cream to each portion, if desired. Serve with pasta or mashed potatoes.