Beef Goulash

Beef Goulash

Satisfying beef chunks in a thick umami filled tomato sauce. This meal may take some time but we know you'll be glad you made it.
cooking time imageCooking time - 120 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

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

Method

  • Heat the olive oil in your Whatever Pan.
  • Add your beef followed by the plain flour. Cook till slightly browned, remove from your Whatever Pan and set aside.
  • Without cleaning your pan, add more olive oil to it. Add the onion, garlic and peppers.
  • Stir-fry until it is softened. Stir in the cooked beef followed by the tomato puree, paprika, tomatoes, white wine and beef stock.
  • Allow it to simmer for 1 hour to intensify the flavours.
  • Top with sour cream and garnish with parsley. Serve!

 

Ingredients

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

Method

  • Heat the olive oil in your Whatever Pan.
  • Add your beef followed by the plain flour. Cook till slightly browned, remove from your Whatever Pan and set aside.
  • Without cleaning your pan, add more olive oil to it. Add the onion, garlic and peppers.
  • Stir-fry until it is softened. Stir in the cooked beef followed by the tomato puree, paprika, tomatoes, white wine and beef stock.
  • Allow it to simmer for 1 hour to intensify the flavours.
  • Top with sour cream and garnish with parsley. Serve!

 

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