Goulash Recipe

For this warming goulash-style stew, we use a tough cut of meat and simmer it in a spicy paprika and caraway flavoured sauce until tender. We use a combination of mild and hot paprika in the goulash, but all mild or all hot paprika could be used if preferred.

When frying the meat, overcrowding the pan will make it more difficult to brown the meat, so cook in more than two batches if necessary.

This is a dish that can be made in advance and reheated when required. We suggest serving the goulash with rice, noodles or creamy mashed potato.

Preparation time: about 40 minutes

Serves 4-5.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

30ml (1 1/2 tablespoons) oil (we use extra-light olive oil)
1kg trimmed and diced beef chuck steak
2 medium onions (about 300g total), peeled and finely diced
2 medium carrots (about 280g total), peeled and chopped
1 large (about 320g) red capsicum, deseeded and roughly chopped
2 large garlic cloves (about 16g total), peeled and crushed
1 tablespoon (13g) plain flour
1 teaspoon (3g) caraway seeds
2 teaspoons (6g) ground mild paprika
2 teaspoons (6g) ground hot paprika
500ml (2 cups) chicken stock
400g canned diced tomatoes
Salt, to taste
40g (2 tablespoons) sour cream

Heat one tablespoon (20ml) of the oil in a large, heavy-based saucepan or stockpot over high heat. When the oil is hot, add half the meat and cook, turning occasionally, until browned (about six minutes). Remove pan from the heat and transfer browned meat to a dish. Add the remaining meat and half the remaining oil to the pan. Cook as above, reducing the heat if the pan becomes too hot. Transfer second batch of meat to the dish with the first batch.

Reduce heat to medium. Add remaining oil, onion, carrot, capsicum and garlic to the pan. Cook, stirring occasionally, for about eight minutes, until vegetables have softened slightly.

Add flour, caraway seeds and paprika to the pan and cook, stirring constantly, for one minute.

Return meat and any juices to the pan. Add stock, tomatoes and salt and stir to combine.

Increase heat to high and bring mixture to the boil. Cover pan (have the steam vent on the lid shut) and reduce heat so that the mixture is simmering. Cook, stirring occasionally, for about 2 1/2 hours, or until the meat is tender.

Remove the lid and simmer (you may need to increase the heat slightly to maintain a simmer) for about 30 minutes, or until the sauce has thickened to the desired consistency.

Remove from the heat and either stir in sour cream and serve, or store until required.

The goulash can be stored in a covered container in the refrigerator or freezer. Reheat and then stir in sour cream before serving. © www.exclusivelyfood.com.au