oil, stewing steaks, plain flour, onion, garlic, green pepper, red pepper, tomato puree, smoked paprika, tinned tomatoes, red wine, beef stock, parsley, pepper, sour cream to serve
A traditional Hungarian dish, this really was lovely. Very simple way of adding lots of flavour to a cheap cut of meat. Sorry for the lack of posts, have finished my first year of university and been a little distracted with a party or two! What a year it has been and thank you everyone who has read my blog and continues reading-even though I know it is slight sporadic!
I used a heavy bottom iron pan. Start by warming some oil in the pan, add 700gm of chopped stewing steak and brown and cover with a sprinkling of flour and set the meat aside. Add another splash of olive oil to the pan and gently fry, onion, garlic and sliced red and green pepper (can use frozen peppers) until softened. Add the beef back to the pan with a tin of tomatoes, 2 tsp of tomato puree, 2 tbsp of smoked paprika, splash of wine and 300ml of beef stock, mix together put the lid on the pan and allow to simmer gently for an hour then remove the lid and allow to simmer for another half hour. Add more stock if the goulash is looking a bit dry, serve with a good chunk of bread, sour cream and chopped up fresh parsley.