Beef Goulash

Pair this dish with you favourite starchy side or steamed vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 160 or 140 degrees Celsius or gas mark 3.

Step 2

Heat 1 tablespoon of olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g of stewing steak chunks with 30g plain flour, salt, pepper and brown well in three batches, adding an extra 1 tablespoon of oil for each batch. Set the browned meat aside.

Step 3

Add in the remaining 1 tablespoon of 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 minutes.

Step 4

Return the beef to the pan with tomato purée and 2 tablespoons of paprika and Italian seasoning. Cook, stirring, for 2 minutes.

Step 5

Add in diced tomatoes, baby potatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hour 30 minutes to 2 hours. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.

Step 6

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