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