Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
NUTRITION PER SERVING
4 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75ml dry white wine
300ml beef stock, home-made or shop-bought
2 tbsp flat-leaf parsley
150ml soured cream
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle the steak with the flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
Add in the remaining 1 tbsp oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5-10 mins. Return the beef to the pan with the tomato purée and paprika. Cook, stirring, for 2 mins.
Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.