preparation time: 10 minutes
cooking time: 1.5 hours
salt and freshly ground black pepper
2 tbsp plain flour
1kg diced beef
2 tbsp olive oil
2 medium onions, thinly sliced
185g jar roasted red peppers, drained and thickly sliced
2 tsp spices sweet paprika
200ml beef stock
142ml soured cream
1 tbsp snipped fresh chives
1. preheat the oven to 150 degree Celsius. season the flour and use to coat the beef. heat the oil and butter in a heavy-based, flameproof casserole until the butter has melted. fry the beef in batches until the outside is sealed and browned. use a slotted spoon to remove the beef to a plate and set aside.
2. return the casserole to the heat and fry the onions gently for 4-5 minutes or until golden brown. add the red peppers and continue to cook for 5 minutes. stir in the paprika, cook for 1 minute, then pour in the stock.
3. return the beef to the casserole, stir to combine all ingredients and bring to the boil. cover and cook in the oven for 1.5 hours or until the beef is tender.
4. remove from the oven, check the seasoning and skim any fat from the surface. stir in the soured cream. serve with tagliatelle/fettuccine and garnish with snipped chives.
Cook’s tip: this stew can be made 1-2 days in advance as this improves the flavour. chill in the fridge after step 3. reheat on the hob for about 15-20 minutes or until the goulash is piping hot.