Looking for some good old comfort food? You can’t do better than a hearty beef and mushroom goulash – and this recipe conveniently cooks in one pot!
You will need:
- 500g stewing beef
- 1 Tbsp flour
- 1 onion, finely diced
- 3 red peppers, cut into 4cm squares
- 2 cloves garlic, minced
- 500g baby button mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 1 x 400g tin crushed tomatoes
- 1 cup mushroom stock
- ⅓ cup fresh cream
- 2 Tbsp parsley, roughly chopped
- Fluffy white rice, to serve
- Blanched peas, to serve
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How to make the hearty beef and mushroom goulash
1 Preheat oven to 160˚C.
2 Cut the stewing beef into large pieces and toss with flour.
3 In a large pot sear the beef with a drizzle of olive oil and set aside. In the same pan add a fresh drizzle of olive oil if necessary and sweat the onion.
4 Once the onion is soft add the red peppers and garlic. Allow to cook until the peppers have softened, about 5 minutes.
5 Add the tomato paste and cook for an additional 2-3 minutes. Finally add the paprika, crushed tomatoes and stock. Stir well and bring to a gentle simmer.
6 Put the lid on the pot and place in the oven for 1.5 hours or until the beef is tender.
7 Remove from the oven and add the mushrooms. Place on a low burner and reduce until the goulash thickens.
8 Finish the goulash with the cream and parsley. Serve over rice alongside freshly blanched peas.