Hearty and Flavourful Beef Goulash

Name: Hearty and Flavourful Beef Goulash
Cook time: 1 h
Total time: 1 h
Cuisine: Eastern European
Ingredients: 4 tablespoons of olive oil; 700g of stewing steak, cut into chunks; 30g of 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; 1/4 cup of tomato purée; 2 tablespoons of smoked paprika; 2 tbsp Italian seasoning; 2 large tomatoes, diced; 240g baby potatoes, diced; 75ml of dry white wine; 300ml of beef stock, homemade or shop-bought; 2 tablespoons of flat-leaf parsley leaves; 150ml of sour cream

6 steps

Cook:1h

Pair this dish with you favourite starchy side or steamed vegetables.

Updated at: Sun, 01 Sep 2024 05:30:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories423.9 kcal (21%)

Total Fat23.7 g (34%)

Carbs20.3 g (8%)

Sugars5.2 g (6%)

Protein29.5 g (59%)

Sodium179.9 mg (9%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 tablespoonsolive oil

700gstewing steak

30gplain flour

deseeded and thinly sliced

1red pepper

deseeded and thinly sliced

¼ cuptomato purée

2 tablespoonssmoked paprika

2 Tbspitalian seasoning

2tomatoes

large, diced

240gbaby potatoes

diced

75mldry white wine

300mlbeef stock

homemade or shop-bought

2 tablespoonsflat-leaf parsley leaves

150mlsour cream

Instructions

Step 1

Heat oven to 160 or 140 degrees Celsius or gas mark 3.

Step 2

Heat 1 tablespoon of olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g of stewing steak chunks with 30g plain flour, salt, pepper and brown well in three batches, adding an extra 1 tablespoon of oil for each batch. Set the browned meat aside.

olive oil4 tablespoons

stewing steak700g

plain flour30g

Step 3

Add in the remaining 1 tablespoon of 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 minutes.

olive oil4 tablespoons

onion1

garlic cloves2

green pepper1

red pepper1

Step 4

Return the beef to the pan with tomato purée and 2 tablespoons of paprika and Italian seasoning. Cook, stirring, for 2 minutes.

tomato purée¼ cup

Step 5

Add in diced tomatoes, baby potatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hour 30 minutes to 2 hours. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.