Beef Goulash 

Preparation time : 20 mins

Cooking time      : 1 hour 30 mins

Serves                 : 4-6

 

 

 

A favourite hungarian dish that is easy to make and delicious to taste.

Ingredients

1 1/2 tblsps olive oil
1kg beef blade steak, sliced
2 onions, halved and thinly sliced
2 large red capsicums, cut into thin strips
1 clove garlic, crushed
1 tblsp sweet paprika
2 tblsps tomato paste
400g can chopped tomatoes
1 cup beef stock
1 tblsp Dijon mustard
1 tblsp cornflour
2 tblsps water
2 tblsps chopped fresh parsley
Fettuccine and sour cream, to serve 

 

 Method

1 Heat 1 tblsp of the oil in a medium flameproof casserole dish (15-cup capacity). Add beef in three batches. Cook, stirring occasionally, until browned. Transfer to a bowl.

2 Heat remaining oil in same dish. Add onions. Cook, stirring occasionally, until soft. Add capsicums, garlic, paprika and paste. Cook, stirring, for 1 minute. Return beef to dish  with tomatoes, stock and mustard. Bring to boil. Cover with lid.

3 Cook in a moderately slow oven (160C) for about 1 hours, or until beef is tender. Remove lid. Immediately stir in blended cornflour and water. Stir in parsley.

4 Serve over fettuccine. Top with sour cream.

Notes

If you like your food spicy, add 1 heaped tsp of hot paprika powder. It gives the dish a great little kick – and warms winter nights even further!You can substitute topside or round steak for the blade steak if you wish.