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Goulash

Recipe by James Martin

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This rich tomatoey beef stew is lovely with rice or mashed potatoes. Slow cooking keeps the meat tender and means you can leave it to bubble merrily away.

Serves 4

Ingredients

Olive oil
700g stewing steak, diced
30g plain flour
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato puree
2 tbsp paprika
2 large tomatoes , diced
75 ml dry white wine
1 ½ x 284 ml tub of fresh beef stock
2 tbsp flat-leaf parsley, chopped
salt and pepper, to taste
150ml sour cream

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Method

Pre-heat the oven to 160c.
Heat a heavy-based saucepan with a little olive oil. Sprinkle the steak with the flour and brown well, in batches, in the hot pan. Set the sealed meat aside.
Saute the onion, garlic and peppers in the same pan in a little more oil. Return the beef to the pan with the tomato puree and paprika. Cook for about 2 minutes. Add the tomatoes, white wine and stock. Cook with a lid on in the oven for 1 ½ hours.
Alternatively, cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes. Add the chopped parsley and season well with salt and pepper. Stir in the soured cream and serve.

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Recipe Rating

What do you think?

KD19 June 2011

I made this the other night and it was absolutely fantastic. I would however remove the skins of the capsicum as the flesh of the capsicum disappears and you are left with the skins floating about in the stew, even thinly sliced. Really tasty though.

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Lisa December 2009

I love this recipe, it freezies really well. I've even cooked it in my slow cooker. It never seems to go wrong. Love Love Love it.

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