Rosemary has cooked up a hearty and delicious beef dish from her latest cookery book, Absolutely Foolproof Classic Home Cooking.
Ingredients
- 60 g2 oz plain flour
- 800 g28¼ oz stewing steak, cut into 3cm cubes
- Olive oil
- 250 g8¾ oz onions, sliced
- 2 garlic cloves, finely chopped
- 120 g4¼ oz streaky bacon, cut into strips
- 2 tbsp sweet paprika
- ½ tsp ground mixed spice
- 100 ml3½ fl oz red wine
- 400 g14 oz tomatoes, skinned, de-seeded and chopped
- 350 ml12¼ fl oz beef stock
- 2 red peppers
- 2 tbsp finely chopped parsley
- 150 ml5¼ fl oz soured cream
- Sea salt and black pepper
Method: How to make Beef goulash
Put the flour into a large bowl and season well with salt and pepper. Toss in the cubes of beef so they become coated with the flour.
Put a drizzle of olive oil in a large frying pan and place over a high heat. Add the meat and brown it on all sides - do this in batches so as not to overcrowd the pan - then transfer it to a large casserole when it is done. Now reduce the heat, add a little more oil to the frying pan if necessary and fry the onions until lightly browned. Add them to the beef with the garlic. Finally cook the bacon until browned, adding that to the beef too.
Mix the beef in the casserole with the paprika and mixed spice, place over the heat and cook for 1 minute. Add the red wine, chopped tomatoes and stock, give everything a good stir and bring to the boil. Season with salt and pepper, cover and transfer to an oven preheated to 180°C/Gas Mark 4. Cook for 45 minutes, then reduce the temperature to 150°C/Gas Mark 2 and cook for another 1¼ hours, until the meat is tender. Check after about an hour that the casserole hasn't become too dry, and add a little more stock or water if necessary.
In the meantime put the peppers under a hot grill or directly on a gas burner and leave until blackened and blistered all over, turning occasionally. Cool slightly, then skin and de-seed the peppers and cut the flesh into strips.
When the beef is done, stir in the red peppers and adjust the seasoning. Serve garnished with the parsley, accompanied by the soured cream and some basmati rice.
