Beef Goulash with Peppers and Soured Cream

• 2 tbspolive oil
• 700gbraising beef, cut into 3cm chunks
• 3onions, sliced
• 3red peppers, cut into strips
• 4garlic cloves, crushed
• 3 tbspsweet paprika
• 1 tspsmoked paprika
• 1 tspcaraway seeds
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 600mlbeef stock
• 2bay leaves
• 700gwaxy potatoes, cut into 3cm chunks
• fine salt
• black pepper
• 150gsoured cream
• 20gparsley, chopped
• 400 gsavoy cabbage, shredded

Method

1. 1Heat the oven to 150C fan. Pat the beef dry and season. Heat the olive oil in a large casserole over a high heat and brown the beef in two batches for 4 to 5 minutes each until dark on at least two sides. Set aside.
2. 2Turn the heat to medium, add the onions with a pinch of salt and cook for 10 minutes until soft and golden. Add the peppers and cook for 5 minutes more until they start to soften.
3. 3Take the pan off the heat before adding the garlic, both paprikas, caraway and tomato puree, and stir for a minute in the residual heat. Paprika burns and turns bitter over direct heat, which is why it goes in off the flame.
4. 4Return the beef, add the tomatoes, stock and bay with a teaspoon of salt and plenty of pepper. Bring to a simmer, cover and cook in the oven for 1 hour 45 minutes.
5. 5Add the potatoes, pushing them under the liquid, cover and cook for 40 to 45 minutes more until the potatoes are tender and the beef pulls apart with a fork. If the sauce is thin, simmer uncovered on the hob for 10 minutes.
6. 6While the stew finishes, steam the shredded cabbage for 5–7 minutes until tender. Remove the bay leaves. Taste the stew and season. Serve in bowls with a spoon of soured cream swirled in, parsley on top and the steamed cabbage alongside.

Per serving

kcal

320

protein

9.4g

fibre

12.1g

carbs

49.7g

fat

11.4g