Hearty and oh so tasty, this beef goulash is a real winner.
As with all of my winter casseroles I generally add 2 teaspoons of miso paste to the dish at the same time as the stock and tomatoes. This is purely optional but I find it does help to give a rounded savoury flavour.
- 1.2kg cross-cut blade steak
- 3 tablespoons flour
- salt and freshly ground black pepper
- olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, chopped
- 2 carrots, sliced
- 1-2 stalks celery, sliced
- 2 red, orange or yellow capsicums, roughly chopped
- 2 tablespoons paprika
- 1 tablespoon soy sauce
- 400g can crushed tomatoes
- 2 1/2 cups (625ml) beef stock
- 2 sprigs thyme
- 2 teaspoons chopped rosemary
Preheat the oven to 160 C.
Slice the meat into pieces approximately 8cm long and 2cm wide.
Trim off excess fat.
Dust the meat with the flour seasoned with salt and pepper.
Heat a film of oil in a large frying pan and brown the meat on both sides over a medium high heat. Transfer to a cast iron casserole once well coloured.
Reduce the heat in the pan and add a little more oil if needed. Gently cook the onion, garlic, carrot, celery and capsicum for around 15 minutes until the vegetables have softened. Add the paprika and a generous sprinkle of salt. Stir to combine.
Add the soy, tomatoes and beef stock, along with the thyme and rosemary.
Cover and cook in the oven for around 2 1/2 hours. Check liquid levels during cooking.
If sauce needs to be thickened then mix a little cooled cooking liquid with 1-2 tablespoons cornflour, add to the liquid and then cook a further 10 minutes.
Serve with mashed potatoes and steamed greens.