Beef and Capsicum Goulash

Charmaine Lu -
  • 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