Beef Goulash
Over a year ago
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Ingredients
- 900g Beef Casserole Steak, cubed
- 168g Pancetta cubes
- 600g Onions, peeled and chopped
- 400g Tin of Peeled Plum Tomatoes
- 300ml Beef Stock
- 2 Garlic cloves, peeled and crushed
- 4 Tbsp Paprika
- 2 Tsp Dried mixed herbs
- 2 Tbsp Plain Flour
- 3 Tbsp Oil
- Salt and Pepper
Accompaniment
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Description
As summer turns to autumn and the nights get a little colder and darker, this is one of those nice hearty comfort foods at the end of a long day.
Method
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1
1. Mix beef with flour, turn oven on at 170C (155C on my fan oven)
2. Heat 1tbsp oil in large casserole pan
3. Fry onions gently until soft, remove from pan
4. Fry pancetta in same pan until crisp, remove from pan
5. Heat remaining oil in pan. Add meat and brown
6. Return onions and pancetta to the browned meat in casserole pan
7. Add garlic and paprika, stir well for a minute
8. Add herbs, tin tomatoes and beef stock and bring to a simmer. Season to taste
9. Cover tightly with lid and put into oven for between 1hr 30min - 2 hr. When meat is tender it is ready.
It is best to keep an eye on this. Check on it after 45min-55min to check if more stock needs to be added.
I always make enough for 2 family servings, freezing half of the goulash when completely cool
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