Goulash
From: Chefs and the City
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Goulash
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Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash
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Ingredients
- 750g stewing steak, cut into 4cm pieces
- 4-6 tbsp Olive oil
- 1 tbsp plain flour
- 2 Onions, diced
- 2 cloves Garlic, finely chopped
- 3 Tomatoes, peeled, seeds removed, roughly chopped
- 50 g piquillo red Peppers, from a jar, cut into strips
- 2 tsp smoked Paprika
- 400ml beef stock
- 1 tbsp chopped flat leaf Parsley
- grated rind of half a Lemons
- squeeze of lemon juice
- 100ml Soured cream
Method
1. Season the beef with salt and pepper, then dust in the flour.2. Heat the olive oil in a casserole pan and brown the meat over high heat.
3. Remove the beef from the pan, turn down the heat and add the onions and garlic. Cover and cook until softened, 10-15 minutes.
4. Return the meat to the pan and add the tomatoes and paprika. Stir well and cook for 1 minute before pouring in the stock. Cover and simmer for 30 minutes. Remove the lid, add the peppers and continue cooking for a further 30 minutes. At this point the sauce should be thick and the beef tender. Scatter with chopped parsley.
5. Stir the lemon rind and juice into the soured cream and serve with the goulash.
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Latest Comment
View all comments (4)Really nice dish and very easy to prepare. Don't be tempted to leave out the sour cream and lemon, it finishes the dish off really well.
just the kind of dish for this time of year, a good comforting tasty goulash,mmmmmmm, lovely :)
simple to make and delicious
This is a really tasty and easy to make Goulash. I think I will cook it for longer though next time so it really thickens up.