The perfect stew for a cold Winter’s evening
Taken from Delia Smith’s Complete Cookery course, this is a great recipe which you can prepare, pop in the oven and forget about for a couple of hours. It tastes delicious and is best served with some rice and vegetables.
700g beef stewing steak trimmed and cut into 4cms cubes
2 large onions
1tblsp olive oil
1 clove garlic crushed
1 rounded tblsp plain flour
1 rounded tblsp smoked paprika
400g tin Italian chopped tomatoes
1 medium green or red pepper
150ml soured cream
salt and pepper
- Pre heat the oven to 140c
- Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
- Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden. Add the garlic, return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
- Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven. Cook for 2 hours
- Prepare the pepper by halving it, removing the seeds and cutting the flesh into 3cms strips. Then, when the 2 hours are up, stir the chopped pepper into the goulash, replace the lid and cook for a further 30 minutes.
- Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over. Serve straight from the casserole.