Beef goulash recipe

This beef goulash recipe is a great one-pot wonder if you’re short on time but want to look like you’ve made a real effort.

To create this hearty Hungarian stew, you can just chop up all of the ingredients and then chuck them into a pan while you go off and do your thing. Plus, it’s not too pricey to make, as you can use cheaper cuts of beef and they will still taste great thanks to the array of spices you add to the dish.

Ingredients (serves 4)

450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes

Salt and freshly milled black pepper

2tbsp sunflower oil

2 large onions, peeled and sliced OR 2 x 450g packs diced onions

2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée

1tbsp ground paprika

1tsp caraway seeds, optional

600ml good, hot beef stock

400g can chopped tomatoes

1tbsp tomato purée

1tbsp cornflour

Freshly chopped parsley, to garnish

Soured cream, to garnish

Method

Place the beef in a large bowl and season with salt and pepper.

Heat the oil in a large non-stick frying pan and cook the meat in batches for three to four minutes until brown. Transfer to a large casserole dish. In the same pan, cook the onions and garlic with the paprika and caraway seeds (if used).

Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for around one and a half hours.

Mix the cornflour with four tablespoons of cold water and stir into the goulash. Bring to the boil, stirring occasionally. Reduce the heat and simmer for a further five minutes.

Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.

Recipe courtesy of simplybeefandlamb.co.uk

Follow the #LivePeasant campaign at simplybeefandlamb.co.uk