Beef Goulash
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Beef Goulash
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| Servings |
| 6people |
| Cook Time |
| 4hours |
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Ingredients
- 3tbsp Vegetable Oil
- 1kg Chuck Steakor other casserole steak cut into bite size pieces
- 3tbsp Plain Flour
- 2 Brown Onionsdiced
- 2cloves Garliccrushed
- 2tbsp Tomato Puree
- 2tbsp Paprika
- 1tbsp Smoked Paprikause normal paprika if you don’t have the smoked variety.
- Saltto season
- Pepperto season
- 800g Diced Tomatoes2 x 400g cans
- 2 1/2cups Beef Stockuse stock cubes
- 1tbsp Honey
- 2 Red Capsicumsdiced
- 1cup Sour Creamand extra to serve
- 400g Penne Pasta
- Fresh parsleyto garnish
Instructions
- Add plain flour & steak to a large bowl and coat steak with flour. Season with salt & pepper.
- In a large frying pan over medium heat, add steak and cook until lightly browned. Cook in batches if required. Remove from pan and set aside.
- Add onion to pan and cook until softened. About 3-4 minutes.
- Add garlic and tomato puree and stir to mix through.
- Add beef back to pan and stir to mix through.
- Sprinkle beef with paprika, salt and pepper and stir to mix through.
- Add diced tomatoes, beef stock and honey and stir to mix through. Bring to simmer.
- Once simmering, pour contents into a slow cooker and cook on high setting for 3 hours 30 minutes.
- After the 3 1/2 hours, add capsicum to the slow cooker and stir to mix through. Cook for a further 30 minutes.
- About 15 minutes before the slow cooking is complete, cook the penne pasta per packet instructions.
- Once the slow cooking is complete, add sour cream and stir to mix through.
- Serve with penne pasta and top with some extra sour cream and garnish with parsley leaves.