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Name: Beef Goulash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 tablespoons Olive oil; 700 gram Stewing Steak Cut into chunks; 30 gram Plain flour; 1 Onion Thinly Sliced; 2 Cloves Garlic Finely Chopped; 1 Green Pepper Deseeded and thinly sliced; 1 Red Pepper Deseeded and thinly sliced; 2 tablespoons Tomato puree; 2 tablespoons Paprika; 2 Large tomatos Diced; 75 ml Dry white wine; 300 ml beef stock; 2 tablespoons Flat-leaf parsley leaves; 150 ml Sour cream

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INGREDIENTS

4 tablespoons Olive oil
700 gram Stewing Steak ; Cut into chunks
30 gram Plain flour
1 Onion ; Thinly Sliced
2 Cloves Garlic ; Finely Chopped
1 Green Pepper ; Deseeded and thinly sliced
1 Red Pepper ; Deseeded and thinly sliced
2 tablespoons Tomato puree
2 tablespoons Paprika
2 Large tomatos ; Diced
75 ml Dry white wine
300 ml beef stock
2 tablespoons Flat-leaf parsley leaves
150 ml Sour cream

INSTRUCTIONS

1. Heat oven to 160C/140C fan/gas 3.

2. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

3. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.

4. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

5. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

6.Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

NOTES

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Beef Goulash

4 tablespoons Olive oil
700 gram Stewing Steak Cut into chunks
30 gram Plain flour
1 Onion Thinly Sliced
2 Cloves Garlic Finely Chopped
1 Green Pepper Deseeded and thinly sliced
1 Red Pepper Deseeded and thinly sliced
2 tablespoons Tomato puree
2 tablespoons Paprika
2 Large tomatos Diced
75 ml Dry white wine
300 ml beef stock
2 tablespoons Flat-leaf parsley leaves
150 ml Sour cream

1. Heat oven to 160C/140C fan/gas 3.

4. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

6.Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

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Nutrition

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Serving Size: 1 Serving (395g)
Recipe Makes: 4 Servings

Calories: 518
Calories from Fat: 286 (55%)

Amt Per Serving		% DV

	Total Fat 31.8g	42 %
	Saturated Fat 12.7g	64 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 1.8g
Cholesterol 96.5mg		30 %
Sodium 269.7mg		9 %
Potassium 1023.4mg		27 %
Total Carbohydrate 16.7g		5 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 13.4g
Protein 40g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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