Beef Goulash

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Beef Goulash

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Beef goulash is low in fat and full of flavour. Classic grub on a budget and well worth the wait.

One Yummy Mummy: Family Food Made Easy by Jolene Cox is published by Orpen Press

Ingredients

  • 500g of stewing beef pieces, remove all visible fat 1
  • 1 teaspoon of olive oil
  • 1 tablespoon of plain flour
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 large beef tomatoes, diced
  • 1 red pepper, thinly sliced
  • 2 tablespoons of tomato puree
  • 1 tablespoon of sweet paprika
  • ½ tablespoon of smoked paprika
  • 300ml of beef stock made from one stock cube
  • 1 small bunch of flat leaf parsley, chopped
  • 2 tablespoons of crème fraiche to finish off

Instructions

  1. You will need a heavy-based saucepan, or a casserole dish, with a lid.
  2. Heat a teaspoon of olive oil in the pan.
  3. Sprinkle the beef with the flour and brown well in a pan over a medium heat.
  4. When it’s browned, take out with a slotted spoon and leave to one side in a covered dish while you chop your onion, tomatoes and red pepper.
  5. Fry all the veggies with the garlic until softened. Add in the tomato puree and paprika, and give a good mix.
  6. Finally, pour over the beef stock.
  7. Cover with the lid and cook on the hob on a gentle heat for about 3 and a half hours.
  8. Stir in the chopped parsley.
  9. Add a good dollop of crème fraiche before serving with rice.
  10. add crème fraiche at the end of slow cooking.
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