This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce. You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour. This is my version, passed down to me from my dad and it’s the best I’ve ever had.

I’ll happily admit – this isn’t a 100% authentic Hungarian goulash. Traditional goulash, I’m told, is more of a soup that doesn’t rely on flour for thickening. Tomato is also a fairly modern addition.

My version (passed down from my Dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.

Full recipe Inc Hints and tips here:

Oven Temp: 170C/325F (fan oven)

Ingredients:
3 tbsp vegetable oil
2 lb (900g) beef braising steak, cut into bite-size chunks
2 tbsp plain (all-purpose) flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 brown onions – peeled and diced
2 fat cloves garlic – peeled and minced
2 tbsp tomato puree
2 tbsp paprika
1 tbsp smoked paprika – just use regular if you don’t have smoked
large pinch of salt and pepper
28 oz (800g/two tins) canned chopped tomatoes in juice
2 1/4 cups (600ml) hot beef stock (water plus 2 stock cubes is fine)
1 tbsp honey – optional – this is just to neutralize some of the acidity from the tomatoes
2 red bell peppers – deseeded and sliced
1 cup (225ml) sour cream

To Serve:
Cooked pasta – such as pappardelle, tagliatelle or penne
handful of chopped parsley
Extra sour cream

#ComfortFood #Recipe #CookingShow

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