1 tbsp oil<br />
500 g braising or stewing beef, diced<br />
1 large onion, sliced<br />
1 red pepper, deseeded and diced<br />
2 garlic cloves, crushed<br />
1 tbsp paprika<br />
1 tbsp tomato puree<br />
400 ml beef stock<br />
1 1/2 tsp balsamic vinegar<br />
1/2 tsp mushroom ketchup<br />
6 tbsp fullfat-crème fraiche<ol>
<li>Pre-heat the oven to 180 C/160 C Fan/ Gas Mark 4</li>
<li>Heat the oil in a frying pan. Brown the beef on all sides until golden, then transfer on to a plate.</li>
<li>Add the onion to the pan with the red pepper and fry for 2 minutes. Return the beef to the pan and coat in the onion mixture. Add the stock and bring to the boil. Cover with a lid and place in the over for 1 hour.</li>
<li>Remove from the oven and add the remaining ingredients. Bring back to the boil, cover and return to the oven for 30-40 minutes, or until the beef is tender.</li>
<li>Serve with rice or mash.</li>
</ol>
Hungarian Goulash
Plan ahead & make batches of this delicious goulash, so you’ve always got something homemade & nutritious on busy days.
