5 Step Goulash

A hearty beef stew flavoured with sweet paprika, touch of soured cream and explained in 5 easy steps. Delicious with thick ribbon pasta or tagliatelle as seen in this photograph or a creamy mashed potato. This rich stew can be made and cooked in a saucepan and placed on a stove top, but I find a long slow cook in the oven really improves the flavour and gives the best result.

35 mins

2 hrs

140°C

Ingredients

500g chuck steak

- gristle removed, cut into 5m cubes
2 tbsp rapeseed oil
2 large red onions

- thinly sliced
2 garlic cloves

- crushed
700ml stock

- or water
1 bayleaf
2-4 tsp sweet paprika
Tomato Paste
2 tbsp tomato puree
2 tsp sugar

- optional
1 tbsp plain flour
Seasoning
Sea salt and ground black pepper

- to taste
Other
200g soured cream
Garnish
Plenty of flat leaf parsley

- chopped
Cooked ribbon noodles or tagliatelle

Instructions

Step 1:
01 Heat olive oil in a casserole pan. Fry onions and beef cubes. Add garlic and paprika, stirring well. Pour over stock or water. Bring to a gentle simmer.
Step 2:
02 Blend tomato puree, sugar and flour in a small bowl. Add a few tablespoon of hot stew liquid. Blend smooth.
Step 3:
03 Remove casserole pan from heat, add tomato paste mixture and stir well. Now place saucepan in a moderate hot oven and bake for 2 hours or until meat tender and soft.
Step 4:
04 Before serving remove from oven and add soured cream. Stir well.
Step 5:
05 Best served hot with a generous quantity of ribbon noodles or tagliatelle topped with chopped fresh parsley.

Notes

A simplified take on the classic beef goulash which is traditionally made with beef, however, it is perfectly acceptable to make this recipe with pork or chicken.