I came home from work one evening last week, to this wonderful beef goulash dish, made my Stew. We don’t tend to cook with beef very often, so it was a nice treat to rustle up something a little different for a change.
Beef Goulash is a really simple meal to make and tastes incredible. It’s the perfect, warming dish, on a cold winter’s day. It does take a little longer than other dishes to cook. In total it’s around an hour, so please factor this in before making it. If like me, you get home from work quite late, it might not be the best dish for a weekday. However it is really to make like I said, so if you’re quick at prepping, you can always fill your hour with household chores, and it will be done in no time! The beauty of this dish is that you don’t have to be in the kitchen watching it. You can leave it to simmer and reduce down whilst you get on with something else.
Ingredients (serves 4)
700g beef steak, cut into strips
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 red pepper, cut into chunks
1 courgette, cut into chunks
2 tbsp tomato puree
2 tbsp paprika
2 large vine tomatoes, diced
75ml dry white wine
300ml beef stock
1 large bunch of flat leaf parsley, chopped
2 tbsp rapeseed oil
Salt and pepper to season
Wild rice to serve
1. Heat 1 tablespoon of rapeseed oil in a large pan over a medium heat. Sprinkle in the steak strips and flour and cook for a couple of minutes until cooked through.
2. Remove the steak and add the remaining 1 tablespoon of rapeseed oil. Add the onion, garlic, red pepper and courgette and cook until softened.
3. Return the beef to the pan with the tomato puree and paprika. Cook for a further 2 minutes on a low heat, stirring constantly.
4. Add in the tomatoes, white wine and beef stock. Cover with a lid and continue to cook for a further 45 mins on a low heat, until reduced. Remove the lid towards the end if needed.
5. Serve with rice or potatoes. We chose wild rice. Season with salt and pepper, and enjoy!