Simply Beef and Lamb - #LivePeasant - Beef Goulash

Simply Beef and Lamb are promoting their campaign #LivePeasant encouraging people to cook simple, tasty and nutritious meals for their families.

I shall be bringing you three of their easy #LivePeasant recipes. The first one, Beef Goulash was made for tea tonight.  It is an exotic sounding recipe based on the Hungarian Goulash I used to eat when I lived in Austria many years ago.

To begin you probably have most of the ingredients in your kitchen store cupboard. You also need about 500gm shin of beef or lean stewing steak.

Season the beef with salt and pepper and fry in small batches until all the meat is ready.

After taking the cubes of beef out of the pan and putting them in a bowl to one side, fry the onion and caraway seeds in the pan or casserole (adding a bit more oil).

Add the tomatoes, paprika, tomato puree and beef stock. Cover, turn the heat down and simmer for about one and a half hours.

Follow the recipe for the final steps to complete this delicious one pot meal.  Whilst the goulash was cooking I washed up all the utensils I had been using and cleaned the kitchen cutting down on the after dinner clear up.

I served the beef goulash (drizzle sour cream or quark) with buttered noodles sprinkled with freshly chopped parsley.

If you want to make this at home here is the complete recipe:-

Beef Goulash                                                                  Serves 4

Prep time: 10-15 minutes                                                Cook time: 1 - 1.5 hours

Ingredients:

450gm lean boneless shin, stewing or braising beef, cut into 2.5cm cubes

salt and freshly milled black pepper

30ml sunflower oil

2 large onions, peeled and sliced

2 garlic cloves, peeled and crushed (or 5ml garlic puree)

15ml ground paprika

5ml caraway seeds (optional)

600ml good, hot beef stock

1 x 400g can chopped tomatoes

15ml tomato puree

15ml cornflour

freshly chopped parsley - to garnish

soured cream, quark or creme fraiche - to garnish

Method:

1. Place beef in a large bowl and season with salt and pepper.

2. Heat 20ml oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown. Transfer with a slotted spoon to another dish.  In a large casserole suitable for cooking on the hob add a little of the sunflower oil and cook the onions, garlic with the paprika and caraway seeds.

3. Add the stock, tomatoes and tomato puree.  Bring to the boil and return the beef to the casserole. Reduce the heat to a simmer, cover and cook on a low heat for 1 - 1.5 hours.

4. Mix the cornflower with 60ml cold water and stir into the goulash.  Bring to the boil, stirring occasionally.  Reduce the heat and simmer for a further 5 minutes.

5. Garnish with parsley and a swirl of sour cream before serving with cooked potatoes or pasta.

This is a sponsored post. All opinions and photos are my own.