How To Make Spicy Beef Goulash

Preparation Time: 25 minues

Cooking Time: a lazy 2 hours

Serves: 6

1tsp caraway seeds

1tbsp flour

2tbsp olive oil

1 large onion, sliced

1tbsp sweet smoked paprika

1⁄2tbsp hot smoked paprika

410g tin tomatoes

150ml beef stock
800g organic braising steak, cubed

15g dried porcini mushrooms

1 red pepper, sliced

1 yellow pepper, sliced

3tbsp chopped parsley, to garnish

150ml tub sour cream, to serve

1)Heat the oven to Mark 2/160°C. Heat a non-stick frying pan and toast the caraway seeds. Remove from the pan and set aside.
2)Dust the beef in the flour. Heat 1tbsp oil in the pan and brown the meat on all sides. Remove from the pan. Wipe the pan and heat 1tbsp of oil. Gently cook the onion over a low heat for about 10 mins until soft. Add both paprikas and cook for a couple of mins.

3)Meanwhile, put the mushrooms into a small bowl, pour over 100ml hot water and leave to soak for 15 mins.

4)Add the beef, onions, caraway seeds, tomatoes, stock, peppers and mushrooms to a casserole with a lid and season. Bring to the boil, cover and simmer in the oven for 1.30⁄2 hrs until the meat is tender. Garnish with parsley and serve with sour cream and extra paprika. 


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