Slow Cooked Beef Goulash
Slow Cooked Beef Goulash
Ingredients
- Olive oil - 2 tbsp
- Chuck steak - or gravy beef, 750g, cut into cubes
- Brown onion - 1, finely chopped
- Garlic cloves - 2, crushed
- Potatoes - 3 large, peeled and cut into cubes
- Red capsicum - 2 large, deseeded and sliced into large cubes
- Plain flour - 2 tbsp
- Smoked paprika - 2 tbsp
- Bay leaves - 2
- Beef stock - 2 cups
- Chopped tomatoes - 1 x 400g can
- Sour cream - to serve
- Rice or noodles - to serve
- Basil - leaves, to serve
Instructions
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Preheat oven to 180°C.
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Heat half of the oil in a large, heavy-based, oven proof casserole dish over medium-high heat.
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Sear the beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
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Heat the remaining oil in the dish. Add onion, garlic, potato and capsicum. Cook, stirring, for 5 minutes or until onion has softened.
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Return the beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.
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Stir in the stock and tomato. Put lid on the dish and bring to the boil.
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Transfer the dish to the oven and bake for 2 hours or until beef and potatoes are tender.
- Serve with basil, sour cream and rice or noodles.
