Rich beef goulash

Rich beef goulash

Ingredients (4 servings)

2 tablespoons olive oil

750g gravy beef, trimmed, cut into 3cm cubes

1 large brown onion, finely chopped

2 garlic cloves, crushed

200g button mushrooms, quartered

2 large red capsicums, cut into 2cm pieces

2 tablespoons plain flour

2 tablespoons sweet paprika

2 dried bay leaves

2 cups Beef stock

400g can diced tomatoes

2 tablespoons sour cream


Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Heat remaining oil in dish. Add onion, garlic, mushrooms and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.

Stir in stock and tomato. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender.

Spoon ¼ cup liquid from goulash into a bowl. Add sour cream. Stir until smooth and combined. Add to goulash. Stir to combine. Serve.

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