Classic piquant goulash with paprika, caraway and tomatoes. Quick to prepare then a slow cook for the beef braising or stewing cubes. Serve with sour cream for authentic finish.
Prep Time: 15 mins
Cook Time: 1 hour 30 minutes
Serves: 4 people
Ingredients
450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
2 tablespoons sunflower oil
2 large onions, peeled and sliced
2 garlic cloves, peeled and crushed, optional
1 tablespoon sweet ground paprika
1 teaspoon caraway seeds
1 bay leaf
600ml good, hot beef stock
1 x 400g can chopped tomatoes
1 tablespoon tomato purée
1 tablespoon cornflour
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 3-4 minutes until brown. Transfer to a large casserole dish. In the same pan cook the onions and garlic (if used) with the paprika, caraway seeds and bay leaf for 1-2 minutes until lightly brown then add to the dish with the beef.
Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
Mix the cornflour with 4 tablespoons cold water and stir into the goulash. Bring to the boil, stirring occasionally. Reduce the heat and simmer for a further 5 minutes.
Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.