- 2 tablespoons olive oil
- 750g beef, trimmed, cut into 4cm diced pieces
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 200g Button mushrooms, quartered
- 2 large red capsicums, cut into pieces
- 2 tablespoons plain flour
- 1 tablespoon sweet paprika
- 2 fresh or dried bay leafs
- 2 cups of good quality beef stock
- 400g can of tomatoes
- 2 tablespoons sour cream
- Salt and pepper to taste
- Parsley to garnish
Preheat oven to 180C. Into a casserole dish or large high pan with a lid add half the oil and seal the meat in batches until the beef is just caramel in colour. Do not overcrowd the pan when doing this or the meat will just stew and not colour. Remove beef and set aside in a plate.
Add remaining oil to the same pan (you may not need anymore oil, the meat fat may be enough). Heat, again then add onion, garlic, mushrooms and capsicum and a tiny pinch of salt. Cook for about 5 mins.
Now return beef to the casserole dish. Add flour and sweet paprika. Stir for a minute. Add beef stock, the tin of tomatoes and bay leaf. Cover and transfer to oven. Bake for 2 hours or until beef soft is tender.
Take out of the oven and remove about a quarter of any liquid in the pan. Add sour cream to this liquid and stir until combined. Add this back into the beef goulash, stir again and serve with mashed potatoes or rice and garnish with the fresh chopped parsley.