Hungarian Goulash Recipe

Ingredients : Serves 4

25 g/1 oz/0.25 cup plain (all-purpose) flour

Salt and freshly ground black pepper

900 g/2 lb braising steak
30 ml/2 tbsp oil
3 onions, chopped
1 garlic clove, crushed
1 green (bell) pepper, sliced
30 ml/2 tbsp paprika
300 ml/0.5 pt/1.25 cups Beef Stock
200 g/7 oz/1 small can of tomatoes, chopped
15 ml/1 tbsp tomato puree (paste)

1 bouquet garni sachet
150 ml/0.25 pt soured (dairy sour) cream

Method :

Season the flour with salt and pepper and toss the beef in the flour. Heat the oil and fry (saute) the steak until browned, then transfer it to a casserole (Dutch oven). Fry the onions until soft, then add the garlic and green pepper and fry for 1 minute. Stir in the paprika and fry for 1 minute, then stir in the stock, tomatoes, tomato puree and bouquet garni, bring to the boil and season to taste. Pour into the casserole and cook in a preheated oven at 170°C/ 325°F/gas mark 3 for 2 hours until the meat is tender. Remove the bouquet garni and swirl in the soured cream before serving.