Beef and Capsicum Goulash
Beef and Capsicum Goulash



  • 4 tbsp olive oil
  • 700g beef steak chunks
  • 30g seasoned flour
  • 1 sliced onion
  • 2 chopped garlic cloves
  • 1 red and 1 green capsicum, sliced
  • 2 tbsp tomato puree
  • 2 tbsp paprika
  • 2 diced tomatoes
  • 75ml red wine
  • 300ml beef stock
  • 2 tbsp chopped parsley
  • Soured cream, to serve
  • Preheat the oven to 160C. Sprinkle the meat with seasoned flour and brown all over in a casserole with the oil. Remove the meat from the casserole and set aside. Toss the onion, garlic, capsicums and some seasoning into the pan and fry for 8 mins, then return the beef with the tomato puree and paprika. Stir well for 2 mins.
  • Add the tomatoes, wine and stock to the mix and cook, covered in the oven, for 2 hours. Remove from the oven, stir well and season, then sprinkle with parsley and serve with a dollop of soured cream.
2 hrs 30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box