Type: Main Dishes
This warming winter stew makes a great main course for entertaining, since it can be made well in advance
Prep Time: prep 25 mins
Cooking Time: cook 21/2 hrs
Serves: makes 4-6 servings
- 4 tbsp vegetable oil
- 2lb ( 900g) beef chuck, cut into 1in ( 2.5cm) cubes
- 2 large onions, thinly sliced
- 2 red bell peppers, seeded and chopped
- 2 garlic cloves, finely chopped
- 1 tbsp paprika, plus more to garnish
- one 14.5oz ( 411g) can chopped tomatoes, drained
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 1 / 4 cups beef stock
- 1 tsp chopped thyme
- salt and freshly ground black pepper
- 2 / 3 cup sour cream
- Preheat the oven to 325癋 (160癈). Heat 2 tbsp of the oil in a large flameproof casserole over medium-high heat. Add the beef in batches, and cook for about 5 minutes, turning occasionally, until browned.
- Add the remaining oil to the casserole and reduce the heat to medium. Add the onions, peppers, and garlic, and cook, scraping up the bits in the casserole, about 5 minutes, until the onions are transparent. Add the paprika and stir for 1 minute.
- Stir in the tomatoes and tomato paste. Dissolve the flour in 1/4 cup of the stock, then stir into the casserole with the remaining stock and thyme, and season to taste. Bring to a boil, stirring often.
- Cover tightly. Bake for 2 hours, or until the beef is tender.
- To serve, spoon the goulash into individual bowls. Top each with a generous dollop of sour cream and sprinkle with a little paprika.
- prep 25 mins; cook 21/2 hrs
With Potato Dumplings: Combine 2 cups of mashed potatoes with 1 beaten egg, 3 tbsp all-purpose flour, 3 tbsp semolina (pasta) flour, and 1/2 tsp caraway seeds. The mixture should hold its shape; if not, add flour. Shape into 12 balls and refrigerate for 20 minutes. Cook for 15 minutes in a pot of simmering water, until fluffy.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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