What haven’t I done before?

I have made beef goulash before but it was along time ago and I was lucky enough to have really good quality paprika from Hungary at the time. Sadly, I needed to re-create the recipe with your bog standard supermarket paprika but it turned out just as good.

Ingredients (serves 2):

2 x Red onions, diced into wedges
400g x Steak pieces
1 x Stock cube (I used vegetable but beef would give it that added bit of flavour)
1 x Red pepper, diced
1 x Green pepper, diced
1 x Can of chopped tomatoes
1 x Tsp hot paprika
1 x Tsp smoked paprika
1 x Tbsp tomato puree
1 x Chilli, diced
1 x Glass of red wine
2 x Bay leaves
Salt and pepper
Rapeseed oil

Method:

1. Pre-heat the oven to 170 degrees Celsius.
2. Cut off any bits of fat from the steak and then season with salt and pepper.
3. Put a tablespoon of oil in a hot pan, add the steak and heat until lightly coloured. Add in the onions and cook with the beef for 2 minutes.
4. Stir in both types of paprika and then crumble in the stock cube – give it a good stir and cook for 2 minutes.
5. Add in the tomato puree, chopped tomatoes, chilli, bay leaves and red wine. Simmer for 5 minutes.
6. Pop in an ovenproof dish and cook for 30 minutes.
7. Take out and add the peppers – stir well. Put back in the oven for another 30 minutes.
8. Take the bay leaves and serve (I served with brown rice and paprika yoghurt but you can eat it on its own).