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.
1 hour 30 minutes
- 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30ml/2tbsp sunflower oil
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and crushed, optional
- 15ml/1tbsp sweet ground paprika
- 5ml/1tsp caraway seeds
- 1 bay leaf
- 600ml/1pint good, hot beef stock
- 1 x 400g can chopped tomatoes
- 15ml/1tbsp tomato purée
- 15ml/1tbsp cornflour
- Place the beef in a large bowl and season with salt and pepper.
- 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.
- Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
- 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.
- Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.