Beef Goulash

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.

Method

1. Place the beef in a large bowl and season with salt and pepper.
2. 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.
3. Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
4. Mix the cornflour with 60ml/4tbsp cold water and stir into the goulash. Bring to the boil, stirring occasionally. Reduce the heat and simmer for a further 5 minutes.
5. Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.