Beef Goulash | Warming Winter Recipe | Hungarian Paprika Beef Stew | Subscriber Request

Start by cubing the shin beef.

Season flour with salt and pepper.

Chop flat leaf parsley and slice garlic.

Slice one onion and slice one red and one green pepper.

In a wide-based oven-proof pan, heat about 1 tablespoon of vegetable oil over medium-high heat.

Add the cubed beef in batches, shaking off excess flour, and brown for about 2 to 3 minutes per batch.

Remove browned beef with a slotted spoon and set aside, adding more oil if necessary for the next batch.

Once all beef is browned, add sliced peppers and onion to the pan and stir for 2 to 3 minutes until slightly softened.

Add sliced garlic and cook for another minute or two until fragrant.

Return the browned beef to the pan and add 2 tablespoons of smoked paprika and 1.5 tablespoons of tomato puree, stirring well to combine.

Add cracked black pepper to taste, but no salt yet due to the seasoned flour and beef stock.

Pour in 1 liter of beef stock and add the tin of chopped tomatoes, stirring to incorporate everything.

Bring the mixture to a simmer, then cover the pan with a lid and transfer it to a preheated oven at 160°C fan.

Cook in the oven for 2.5 to 3 hours, checking for tenderness of the beef as needed.

After cooking, check the beef for tenderness; it should be fall-apart tender.

Serve in bowls, adding a dollop of sour cream and a sprinkle of parsley for garnish.

Equipment Needed

Dietary

Allergens