Make this hearty beef goulash to gulash the family on chilly nights. 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. 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. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. 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.
Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Our Pierogies are all homemade in our shop. We used all natural ingredients, no preservatives added.
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