Beef Goulash

• olive oil↗4 tbsp tbsp
• stewed beef700g g

  cut into cubes

• all‑purpose flour↗30g g
• large onion↗1

  thinly sliced

• garlic cloves↗2

  finely chopped

• green pepper1

  seedless, thinly sliced

• red pepper↗1

  seedless, thinly sliced

• tomato purée↗2 tbsp tbsp
• paprika↗2 tbsp tbsp
• large tomatoes↗2

  diced

• dry white wine75ml ml
• beef broth↗300ml ml

  homemade or store‑bought

• parsley leaves↗2 tbsp tbsp
• sour cream↗150ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C with convection/gas mark 3.

2. 2

   Heat 1 tbsp olive oil in a fire‑proof pot or heavy saucepan. Toss the 700 g stewed beef with 30 g all‑purpose flour and brown until golden, in three batches, adding another 1 tbsp oil for each batch. Set the browned meat aside.

3. 3

   Add the remaining 1 tbsp oil to the pot, then add 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both thinly sliced. Sauté until softened, about 5‑10 min.

4. 4

   Return the beef to the pot, add 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 min.

5. 5

   Add 2 large tomatoes diced, 75 ml dry white wine and 300 ml beef broth. Cover and bake in the oven for 1 hr 30 min to 2 hr. Alternatively, cover and simmer on the stovetop over low heat for about an hour, removing the lid after 45 min.

6. 6

   Stir in 2 tbsp chopped parsley and season well with salt and freshly ground pepper. Add 150 ml sour cream and serve.