Hungarian Goulash With Chuck Steak
|Chuck||1 1⁄2 Pound, trimmed and cut into 1 1/2 inch cubes (700 Grams)|
|Onions||2 Large, roughly chopped|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Plain flour||1 1⁄4 Tablespoon (1 Rounded Tablespoon)|
|Hungarian paprika||1 1⁄4 Tablespoon (1 Rounded Tablespoon)|
|Canned italian tomatoes||14 Ounce (1 Tin / 400 Grams)|
|Pepper||1 Medium (Green / Red)|
|Sour cream||5 Fluid Ounce (1 Carton / 150 Milliliter)|
|Freshly ground black pepper||To Taste|
1 In a flameproof casserole, heat the oil till sizzling hot.
2 Add in the cubes of beef and brown on all sides, cooking a few at a time.
3 Transfer them to a plate as they brown.
4 Turn the heat to medium, and stir in the onions, cooking them for about 5 minutes or until they turn a pale golden colour.
5 Add in the crushed garlic and return the meat to the casserole.
6 Sprinkle in the flour and paprika and stir to absorb the juices.
7 Add in the contents of the tin of tomatoes.
8 Season with salt and pepper and bring everything slowly up to simmering point.
9 Cover with a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
10 Cook for 2 hours.
11 Meanwhile, halve the pepper, remove the seeds and cut the flesh into 2 inch (5 cm) strips.
12 Stir the chopped pepper into the goulash.
13 Cover again and cook for another 30 minutes.
14 Stir in the soured cream to give a marbled, creamy effect.
15 Sprinkle a little more paprika over, and serve straight from the casserole, along with some rice (or vegetables).