This is one of my favourite supper party recipes. It is easy to prepare and goes well with rice, broccoli and garlic bread. It is also a dish that can be prepared and cooked in advance.
Preparation time 20 minutes
Cooking time 21/2 - 3 hours
- 1 1/2 lbs chuck steak, cut into 2 inch (6mm) cubes
- 1 large green pepper
- 2 14oz (400g) tinned plum tomatoes
- 1 tablespoon olive oil
- 2 tablespoon tomato puree
- 2 large onions, chopped
- 3 clove garlic, crushed
- 2 heaped tablespoon paprika
- 5fl oz (150mm) soured cream
- Salt and ground black pepper
Pre-heat oven to gas 1 (275F 140C)
Heat the oil in a heavy based pan. Brown the cubed meat on all sides, cooking a few at a time, remove with a slotted spoon and place on a warm dish. Add the onions and garlic to the pan and cook for about 5 minutes. Return the meat to the pan. Sprinkle in the flour, paprika and tomato puree and stir to soak up the juices. Add the 2 tins of tomatoes, season with salt and pepper and bring to simmering point. Put lid on the pan and cook in the centre of the oven for approximately 2 hours.
Cut the pepper in half, remove the seeds and cut into 2 inch (5cm) strips. Add to the goulash mixture and cook for a further 30 minutes. Just before serving, add the soured cream. Serve straight from the pan.