You can’t go wrong with this incredibly satisfying Goulash recipe. Make it the night before and the flavours will become even richer and softer.
You can’t go wrong with this incredibly satisfying stew. And if you make it the night before the flavours will become even richer and the beef more melt-in-the-mouth. Serve with sour cream and chopped parsley on top, plus cabbage and potatoes (mashed or boiled) on the side.
Prep time15 minutes
Cooking time2 hour 10 minutes
3 tbsp Flora Cuisine
700 g (25oz) beef stewing steak, cut into large cubes
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 180°C, 160°fan, gas mark 4.
Heat 1 tablespoon of Flora Cuisine in large casserole dish. Coat the beef in flour, add to the casserole dish and cook on medium-high heat for 4-5 minutes on each side to brown the meat. Remove beef from pan and set aside.
In the same dish heat remaining Flora Cuisine. Add onion, garlic and peppers and cook for 5-7 minutes on medium heat until onions and peppers start to soften but do not brown. Add the meat back onto the dish with tomato puree and paprika and cook for 4-5 minutes on medium heat stirring regularly.
Add tomatoes, red wine (optional), bay leaf and thyme, and cook on medium heat for another 5 minutes. Add beef stock.
Cover and bake in the oven for 1 hour 40 minutes until the meat is tender. Pour the stew into bowls and serve with sour cream and chopped parsley.
Top tip: For a great alternative to paprika, try using a few slices of Hungarian Pepperoni Sausage.