This warming winter stew makes a great main course for entertaining, since it can be made well in advance. Good with buttered tagliatelle.
Nutritional Benefits : Low GI
Freezing Information: Freeze without the sour cream for up to 3 months.
Preparation Time25 min
Preparation Time - Text25 mins
Cooking Time2 min
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturebubbly, meaty, rich, savory
- 4 tbsp vegetable oil
- 2 lb (900g) beef chuck, cut into 1in (2.5cm) cubes
- 2 large onions, thinly sliced
- 2 red bell peppers, seeded and chopped
- 2 garlic cloves, finely chopped
- 1 tbsp paprika, plus more to garnish
- One 14.5 oz (411g) can chopped tomatoes, drained
- 2 tbsp tomato paste
- 1 tbsp all purpose flour
- 1¼ cups beef stock
- 1 tsp chopped thyme
- Salt and freshly ground black pepper
- 2/3 cup sour cream
Preheat the oven to 325°F (160°C). Heat 2 tbsp of the oil in a large flameproof casserole over medium-high heat. Add the beef in batches, and cook for about 5 minutes, turning occasionally, until browned.
Add the remaining oil to the casserole and reduce the heat to medium. Add the onions, peppers, and garlic, and cook, scraping up the bits in the casserole, about 5 minutes, until the onions are transparent. Add the paprika and stir for 1 minute.
Stir in the tomatoes and tomato paste. Dissolve the flour in ¼ cup of the stock, then stir into the casserole with the remaining stock and thyme, and season to taste. Bring to a boil, stirring often.
Cover tightly. Bake for 2 hours, or until the beef is tender.
To serve, spoon the goulash into individual bowls. Top each with a generous dollop of sour cream and sprinkle with a little paprika.
With Potato Dumplings
Combine 2 cups of mashed potatoes with 1 beaten egg, 3 tbsp all-purpose flour, 3 tbsp semolina (pasta) flour, and ½ tsp caraway seeds. The mixture should hold its shape; if not, add flour. Shape into 12 balls and refrigerate for 20 minutes. Cook for 15 minutes in a pot of simmering water, until fluffy.
2008 Dorling Kindersley