Beef goulash

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours 50 minutes

Ingredients

4 tbsp olive oil

700g stewing steak cut into chunks

30g plain flour

1 large 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

2 large tomatoes diced

75ml dry white wine

300ml beef stock homemade or shop-bought

2 tbsp flat-leaf parsley leaves

150ml soured cream

Directions

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

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.

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.

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

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.

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

Nutrition

• Calories: 534
• Total Fat: 31 g
• Saturated Fat: 11 g
• Sodium: 0.35 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 39 g