Pete Goffe-Wood used simple spices to add a Hungarian-flavour twist to your regular beef stew! Serve it with flat-leaf parsley and a dollop of sour cream.
Prep time 20 minutes
Cooking time 2 hours
Serves 8
Ingredients
Directions
Ingredients
700g Food Lover’s Market Beef Goulash
50g flour
100ml canola oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
2 red peppers, seeded and neatly chopped
30ml (2 tbsp) tomato purée
30ml (2 tbsp) paprika
2 tomatoes, blanched, peeled and roughly chopped
100ml red wine
500ml (2 cups) beef stock
10g flat leaf parsley, roughly chopped
150ml sour cream or crème fraîche
Directions
Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan.
Season the beef with salt and pepper and then dust the beef with the flour and brown in pan.
Do it in three batches, adding a little extra oil for each batch. Set the browned meat aside.
Add in the remaining oil to the casserole dish, followed by the sliced onion, finely chopped garlic and diced red peppers.
Fry until softened, around 5-10 mins.
Return the beef to the pan with the tomato purée and paprika.
Cook, stirring, for 2 mins
Add the roughly chopped tomatoes, followed by the wine and the beef stock.
Cover and bake in the oven for 1 hr 30 mins – 2 hrs at 150°C. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
When the beef is soft, season to taste with salt and pepper.
To finish, add the chopped flat-leaf parsley leaves, then add a dollop of sour cream and serve.
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