Beef goulash
700g cross-cut blade steak, cut into bite-sized pieces
2 tbsp flour
Salt and freshly ground black pepper
2 tbsp oil
2 tbsp paprika
2 onions, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp tomato paste
400g can chopped tomatoes
1 tsp brown sugar
1/2 cup sour cream
1/2 cup chopped parsley
1. Preheat oven to 180ºC. Season flour with salt and paper, then toss steak pieces in flour.
2. Heat oil in a frying pan and brown the steak in batches. Place in an ovenproof dish.
3. Add a little more oil to the pan if needed, then gently cook paprika, onion and garlic until onion has softened. Add tomato paste, tomatoes, sugar and 1/2 cup of water. Bring to the boil,
then pour ingredients over steak.
4. Cover dish and bake 1 1/2 hours or until steak is tender. Adjust seasoning to taste, serving with a dollop of sour cream and a scattering of parsley.
*Cook in a slow cooker on high for 3 to 4 hours or low for 6 to 7 hours.
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