Easy and hearty, beef goulash doesn't get much simpler or tastier than this recipe. Serve with mashed potato and steamed vegies or braised cabbage. Delicious!
- 1.5 kg piece of chuck steak, chopped
- olive oil, for frying
- 3 onions, chopped into large pieces
- 3 red capsicums, chopped into medium-fine pieces
- 2 bay leaves
- 2 tbsp tomato paste
- ¼ cup paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fry the beef in olive oil in a large saucepan, draining the cooking juices every now and then and reserving them in a bowl.
When the meat is cooked through, add the onion and capsicum and fry until the vegetables are soft. Combine reserved cooking juices, tomato paste and paprika, and stir into beef goulash.
Cook for another 1 hour until the meat is tender.