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Beef Goulash Style

Name: Beef Goulash Style
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Cuisine: International
Ingredients: 900 gm Cold roast beef or Stewing joint cut into large cubes; 1 Rasher Thick cut bacon cut into lardons; 1 large onion finely diced; 2 Garlic Cloves crushed and peeled; 2 Tbls paprika; 1 Tsp Mixed Herbs, I use Herbes de Provence; 1 Tbls Plain Flour; 250 ml Beef Stock; 150 ml Full Bodied red wine; 4 Large Field Mushrooms cut into thick slices; sunflower oil for frying; 1 400g Tin of Chopped Tomatoes; 2 Good twists ground black pepper and sea salt to taste

Over a year ago 1,718 views

Prep: 15 mins

Cook: 135 mins

Serves: 4

Main Course

Ingredients

900 gm Cold roast beef or Stewing joint cut into large cubes
1 Rasher Thick cut bacon cut into lardons
1 large onion finely diced
2 Garlic Cloves crushed and peeled
2 Tbls paprika
1 Tsp Mixed Herbs, I use Herbes de Provence
1 Tbls Plain Flour
250 ml Beef Stock
150 ml Full Bodied red wine
4 Large Field Mushrooms cut into thick slices
sunflower oil for frying
1 400g Tin of Chopped Tomatoes
2 Good twists ground black pepper and sea salt to taste

Accompaniment

Description

A really useful way of using left over Sunday Roast Beef or any stewing beef joint

Method

1
1 Fry onion bacon and garlic until translucent, not browned, remove and fry beef to sere all round.

2 Put all above into a warmed caserrole. Mix the flour to a smooth paste ( like single cream consistency with no lumps) and add to the casserole and blend with the beef and bacon.

3 Mix in all remaining ingredients except mushrooms, float them on top of mixture and cut a cartouche out of baking paper to cover the stew, gently resting on its surface over the mushroom.

4 Put lid on casserole dish and bake for 2 hours, checking and stiring after one hour. If the goulash is too dry, add a little more stock if necessary