This traditional Hungarian dish is brimming with flavour.
SERVES 6 – PREP 20 MINS – COOK 2 HOURS AND 35 MINS
1tbsp sunflower oil
3 medium onions, cut into 12 wedges
3 garlic cloves, crushed
2tsp hot smoked paprika
1 beef stock cube (Oxo works well here)
600ml cold water
400g can of chopped tomatoes
2tbsp tomato purée
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
flaked sea salt
freshly ground black pepper
1 Preheat the oven to 170˚C, Gas 31⁄2. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.
2 Heat the oil in a large flameproof casserole dish. Add the beef chunks and fry over a high heat until nicely browned all over, turning regularly.
3 Tip the onions into the pan and cook with the beef for 5 mins until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
4 Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly-fitting lid and transfer the dish to the oven. Cook for 11⁄2 hrs.
5 While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 11⁄2 hrs, carefully remove the dish from the oven.
6 Stir in the peppers, put the lid back on the casserole dish and put the goulash back in the oven for a further hour or until the beef is meltingly tender. Serve with small portions of rice and spoonfuls of soured cream if you like, but don’t be too generous – soured cream contains less fat than double cream, but it still has 30 calories per tablespoon!
306 calories per portion
Recipe extracted from the NEW book The Hairy Dieters Eat for Life by Si King and Dave Myers. £14.99. ebook £7.99 Weidenfeld & Nicholson.