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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a great version of a Hungarian Goulash, which is rich and hearty in a tomato base. You need a bit of time though, as it goes into the oven for a good 90 mins.... Serve with Herb Damper and enjoy! Ingredients:
1.5kg beef casserole steak, cubed |
1/3 cup plain flour |
2 tbs plain flour |
2 large brown onions, halved and thinly sliced |
200g kransky sausage, sliced |
1 tbs smokey paprika |
2 tsp caraway seeds |
800g can diced tomato |
1 cup light sour cream |
1/4 cup dill sprigs |
Directions:
1. Preheat oven to 200degC.
2. Lightly coat steak with flour.
3. Heat 1 tbs oil in a large heavy based ovenproof casserole.
4. Cook meat in batches (on stove top) over medium heat for 5-7 mins, adding more oil as required until browned all over. Transfer to a large plate.
5. Add onions and kransky to casserole. cook, stirring often, for 3-5 mins or until soft.
6. Stir through paprika and caraway and cook for 1 min or until aromatic.
7. Add tomatoes and 3/4 cup water and stir til combined. Bring to the boil.
8. Return beef to pan, cover and place in the oven.
9. Cook 90 mins, stirring twice during cooking until meat is very tender.
10. Top goulash with a dollop of sour cream and a sprig of dill and serve with herb damper (another of my recipes)
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