Beef Goulash

By BBC Good Food website

Serves 4


2 tbsp Olive oil
700g stewing steak, cut into chunks
30g 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 puree
2 tbsp Paprika
2 large Tomatoes, diced
75ml dry White wine
300ml beef stock, home-made or shop-bought
2 tbsp flat leaf Parsley, chopped
black pepper
150ml Soured cream


  • Preheat the oven to 170°C, Gas Mark 3.
  • Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
  • Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish.
  • Set the browned meat aside.
  • Add in the remaining olive oil to the pan.
  • Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
  • Return the beef to the pan with the tomato puree and paprika - cook, stirring, for 2 minutes.
  • 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.
  • Sprinkle over the parsley and season well with salt and freshly ground pepper.
  • Stir in the soured cream and serve.