Tue, 16 February 2016
This is a fantastic way of cooking the round roast beef and it is a fantastic meal to have simmering on your stove top. The paprika gives a really wonderful flavour to the dish also.
Ingredients
1 tablespoon oil
1lb 8oz/700g stewing beef
1 large onion-cut into chunks
3 cloves garlic-peeled and diced
2 carrots-peeled and cut into chunks
1 red pepper-diced roughly
2 teaspoons tomato puree
2 level teaspoons paprika mixed with 1 tablespoon plain flour
1 tin (14floz/400ml) chopped tomatoes
1 pint/600ml beef stock
Method
Cut the beef into chunks, ensuring that you trim off any fat that is on the beef also.
Heat a large saucepan with the oil and add in the diced beef and cook the beef quickly until it is browned all over.
Retain the high heat and then add in the diced onion, garlic, carrot and red pepper and cook these with the beef for a further moment or two.
Next sprinkle in the paprika and coat all of the beef and vegetables in this spice. By frying off the spice in this manner you get a greater intensity of flavour. Add in the tomato puree at this stage also.
Next add in the tinned tomatoes and the beef stock and stir well.
Allow the mixture to come to the boil.
Cover the dish with a tight fitting lid, reduce the heat to a gentle simmer and continue to cook for 1 ¼ -1 ½ hours until the meat is tender.
Serve with some boiled rice and /or some crusty bread rolls.
Tips & Tricks:
If you wish you can garnish the goulash before serving with a blob of sour cream or alternatively you could stir two tablespoons sour cream into the dish just before serving.
As with most dishes of this nature the dish tastes even better on the second day.
This dish is perfectly suitable for freezing.
