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TASTE OF HUNGARY
GOULASH TAKES 2 HRS SERVES 4 1tbsp plain flour 500g chuck or braising steak, cut into 3-4cm chunks 1tbsp oil 2 large onions, finely chopped 1 green pepper, cut into chunks 1 yellow pepper, cut into chunks 2tbsp tomato purée 2tsp sweet paprika 1tsp caraway seeds ½ beef
110 | MAY 2021
stock cube 210g can chopped tomatoes 150ml soured cream 500g fresh pasta TO SERVE 1tbsp flat-leaf parsley, chopped
1
Preheat the oven to 170C/ Gas 3. In a bowl, mix the flour with ½tsp salt and toss the meat in it. Over a high heat,
warm the oil in a flameproof casserole dish. Add the meat and move around for 2 mins until sealed on all sides, then remove from the pan and set aside. Reduce the heat to medium, add the onions, put on the lid and cook for 10 mins, stirring occasionally.
2
3 4
Add the peppers, tomato purée, paprika, caraway seeds and stock cube. Season. Return the meat to the pan, add the chopped tomatoes and 150ml boiling water. Warm through on the hob, cover and cook in the oven for 1 hr 30 mins. Stir in the soured cream. Serve with pasta. Top with parsley.
