Beef goulash recipe | Good Food

Beef stew in dish with soured cream and parsley

4 tbsp olive oil
700g stewing steak
cut into chunks
30g plain flour
1 large onion
thinly sliced
2 garlic cloves
finely chopped
1 green pepper
deseeded and thinly sliced
1 red pepper
deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes
diced
75ml dry white wine
300ml beef stock
homemade or shop-bought
2 tbsp flat-leaf parsley leaves
150ml soured cream

Method

step 1
Heat oven to 160C/140C fan/gas 3.
step 2
Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
step 3
Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
step 4
Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
step 5
Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
step 6
Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.