Hungarian Goulash

Ingredients (serves 4)

• 20g butter
• 1 tablespoon olive oil
• 700g beef skirt steak, cut into 5cm pieces
• 2 medium brown onions, halved, sliced
• 1 garlic clove, crushed
• 2 tablespoons sweet paprika
• 2 large red capsicums, sliced
• 2 tablespoons tomato paste
• 425g can Rosa diced tomatoes
• 1/2 cup beef stock
• 2 dried bay leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• steamed rice and sour cream, to serve

Method

1. Place butter and oil in a large, heavy-based saucepan. Heat over medium-high heat until butter has melted. Add half the beef. Cook, stirring occasionally, for 4 to 5 minutes or until browned. Using a slotted spoon, transfer beef to a heatproof bowl. Repeat with remaining beef.
2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 10 minutes or until tender. Return beef and any juices to pan. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant.
3. Add capsicum, tomato paste, tomato, stock and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hours or until beef is tender. Remove and discard bay leaves. Sprinkle with parsley. Divide rice between bowls. Top with goulash and a dollop of sour cream. Serve.

Ingredients (serves 4)

• 1/2 cup plain flour
• 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
• 2 tablespoons olive oil
• 1 large brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon paprika
• 425g can condensed tomato soup
• 200g button mushrooms, sliced
• cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve

Method

1. Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.