GoulashPrep.Time: 20 mins
Cook.Time: 2¼-2½ hrs
ToolsLarge Oven-proof Saucepan
Ingredients900g/2lb Beef Steak
2 Red Onions
2 Cooking Onions
3 Cloves Garlic
2 Red Peppers
3 Tbsp Olive Oil
1 Tin Chopped Tomatoes
450ml/¾ pts Hot Water
2 Beef Stock Cubes
1 Tbsp Plain Flour
1 Tbsp Paprika
1 tsp Italian Seasoning
MethodPre-heat oven to 150°c / 300°f / Gas Mark 2.
Cut the beef into 5cm / 2" squares.
Fry in 2 Tbsp olive oil in the large saucepan.
You will need to do this in batches otherwise the meat will just broil.
After each batch has browned, remove it to a plate using the slotted spoon.
Slice the onions finely.
Add 1 Tbsp olive oil to the saucepan and fry the onions.
Finely chop the garlic and add to the onions.
Return beef to saucepan with any juices that have leaked from the meat.
Sprinkle paprika and flour over the onions and meat and stir well to soak up all the juices.
Stir in crumbled stock cubes, and then add the tomatoes and water stirring all the time.
Finally add the Italian seasoning and black pepper.
Put the lid on and place in oven for 1 hour.
Deseed and finely slice the peppers.
Add to the saucepan, return to oven and cook for a further hour.
Peel and trim the mushrooms and cut them into quarters.
Add to the saucepan 15 minutes before serving.
Serve with tagliatelle or boiled new potatoes.
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