Goulash Recipe
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.
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.
Cooking Time
2 hour 10 minutes
Prep Time15 minutes
Servings4 portions
- 3 tbsp Flora Cuisine
- 700 g (25oz) beef stewing steak, cut into large cubes
- 30 g (1oz) plain flour
- 1 large onion, finely diced
- 2 cloves garlic, crushed
- 1 green pepper, cut into 2 cm cubes
- 1 red pepper, cut into 2 cm cubes
- 2 tbsp tomato puree
- 2 tbsp paprika (or sweet Hungarian paprika)
- 1 tinned chopped tomatoes
- 60 ml red wine (optional)
- 500 ml beef broth
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 3 tbsp fresh flat-leaf parsley
- 150 ml reduced-fat sour cream
- 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.
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