1 tbsp plain flour
1 tbsp olive oil
800g braising beef
200g shallots, peeled and left whole
2 garlic cloves crushed
2 red peppers sliced
2 tbsp tomato puree
1 tbsp paprika
2 tsp caraway seeds
400g tin chopped tomatoes
300ml beef stock

Small handful parsley, choppedTo serve: Low fat yogurt



Preparation Method

Pre-heat the oven to 180°C/gas 4.

Toss the meat in the flour, shake to remove excess. Heat the oil in a shallow frying pan and in batches fry the meat until brown. Place to one side.

Add the shallots, garlic and peppers and cook until really soft. Return the beef to the pan and add the tomato puree, paprika, caraway seeds and tinned tomatoes and beef stock.

Transfer the meat and vegetables to a casserole dish with a lid and transfer to the oven to cook for 2½ hours. The meat should be tender and the sauce thick.

Take the yogurt and dollop a large spoon in the centre of the goulash and sprinkle with chopped parsley, take to the table and serve. Try: serving with crusty bread or basmati rice


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