Goulash

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By: James Martin From: Good Food Live

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This recipe is classed as easy

Rating 3.54 / 5 (82 votes)

Prep time:
20 min
Cook time:
1 hr 45 min
Serves:
4

Enjoy a hearty warming dish with James Martin's simple and tasty recipe for a traditional beef goulash

Method

1. Preheat the oven to 170°C/gas 3.

2. Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.

3. Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.

4. Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.

5. Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.

6. Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.

7. Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.

Ingredients

  • 2 tbsp olive oil
  • 700 g stewing steak, cut into chunks
  • 30 g plain flour
  • 1 large onion, thinly sliced
  • 2 clove garlic, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 2 tbsp paprika
  • 2 large tomatoes, diced
  • 75 ml dry white wine
  • 300 ml beef stock, home-made or shop-bought
  • 2 tbsp flat leaf parsley, chopped
  • black pepper
  • 150 ml soured cream

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Latest Comment

 

5* really delicious. I played with the recipe slightly and added a sweet pointer pepper 2 red de seeded chilli's an extra fresh tomato and some smoked paprika. In addtition I used extra stock (500mls) and used beef skirt. Towards the end I added some potato's. The result was amazing this has become a firm favorite and the chilli gives it an extra kick!

Antoinette90196 Antoinette90196  Posted 20 Feb 2011 2:05 PM
 

HOS80 - you can change and mess around with any recipe you like in any way you like. If the results are good you have made it your own and you can be happy whit what you have done. It's how the top chef's make their name - being creative with traditional recipe's is not a crime, it's a requirement. Cook, change, create - have fun with your food.

JanisM72873 JanisM72873  Posted 05 Jan 2011 9:28 AM
 

Can you substitute one of the tablespoons of the paprika for a tablespoon of smoked paprika as I notice some recipes have this?

LOS80 LOS80  Posted 21 Feb 2010 8:27 PM
 

Excellent recipe, very tasty and easy to make

paulineW46609 paulineW46609 Posted 17 Oct 2009 7:29 PM
 

This was very easy and very tasty! Definitely recomend giving this a try.

LornaC63413 LornaC63413 Posted 08 Mar 2009 1:20 PM