Goulash

Adapted from Grandpa's kitchen

Goulash originated from Hungary, but it has been adapted over the centuries by Austrians and Germans.

750g Beef, cut into chunks (rump steak works well). Also great with a 50/50 beef/pork mix
30g Flour
4 tbsp Fat or Oil for frying
2 large Onions, thinly sliced
6 cloves Garlic finely chopped
1 Green pepper, thinly sliced
1 Red pepper, thinly sliced
2 tbsp Tomato purée
2 tbsp Paprika
2 large Tomatoes, diced
75ml White wine or beer (optional)
300ml Beef Stock
1 tsp Caraway seed
1 tsp Salt
Black pepper
½ tsp Cayenne Pepper
150ml Soured cream
2 tbsp Parsley, chopped

Heat 1 tablespoon fat in an ovenproof casserole dish. Dust the beef chunks with the flour and salt and brown well in three batches, adding an extra tablespoon of fat for each batch. Set the browned meat aside.
Add in the remaining tablespoon of fat to the casserole dish, followed by the onion, garlic and peppers. Fry until softened, around 5-10 mins.
Return the beef to the pan, add the tomato purée, paprika, cayenne pepper and caraway seeds. Cook, stirring, for 2 mins.
Add the tomatoes, wine and beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
Season well with salt and freshly ground pepper. Stir in soured cream, sprinkle with parsley and serve. We enjoy this with German potato dumplings.