Beef Goulash

Method

  1. Trim and prepare the gravy beef and set aside. Place plain flour, ½ teaspoon salt,1 teaspoon paprika and cracked pepper onto a large plate and mix well.
  2. In a heavy-based saucepan or Dutch oven, heat 2 tablespoons of oil on medium-high heat. Roll meat into flour mixture to coat well. In batches, add meat to pan to seal and lightly brown. Set aside.
  3. Add 1 teaspoon of oil to pan. Add onion and soften slightly. Then add carrot, garlic and celery to the same saucepan and cook for 2 minutes.
  4. Add capsicum pieces and spices, then fry for 2 minutes. 
  5. Place beef back into saucepan along with stock, cubes of potatoes, tomato paste, chopped tinned diced tomatoes and bay leaf. Stir to mix all ingredients together.
  6. Cover with lid and simmer for 3 hours. Stir every hour to loosen ingredients from bottom.
  7. After 3 hours add the zucchini and cherry tomatoes, then simmer for a further half hour. Place the cornflour into a small bowl, add the cold water and stir until mixed to a thin paste. Pour, thinly, into the goulash and mix well. Simmer for 5 minutes to thicken the goulash.
  8. Season with salt and pepper to taste.
  9. To serve: Ladle into bowls and serve each with a dollop of sour cream. Garnish with chopped parsley and basil leaves.