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Hungarian Style Aberdeen Angus Beef Goulash With Soured Cre Recipe

by Global Cookbook

Ingredients

25 gm Plain flour, (1oz) 25 gm Paprika, (1oz) 5 ml Salt, (1tsp) 900 gm Waitrose Aberdeen Angus diced braising, (2lb) steak 30 ml Olive or possibly sunflower oil, (2tbsp)

450 gm Onions, peeled and sliced (1lb) 2 x Garlic cloves, peeled and crushed 1 x 400 g can Waitrose peeled tomatoes 1 x 142 ml pot Waitrose soured cream 15 ml Fresh minced parsley, (1tbsp)

Directions

1. Sift the flour, paprika and salt into a large bowl and roll the diced beef in the mix.
2. Heat half the oil in a frying pan and gently fry the onions till soft, but not brown. Add in the garlic and transfer to a casserole dish.
3. Spoon the remaining oil into the frying pan, heat, then quickly seal the meat. Transfer to the casserole dish.
4. Empty the can of tomatoes into the frying pan, stirring to incorporate all of the meat juices, then pour over the meat.
5. Gently stir the meat, onions and tomatoes and bring to simmering point on the top of the stove. Cover and cook in a preheated oven, 150 C, 300 F, gas mark 2 for 2-1/2 hrs or possibly till tender.
6. Serve with spoonfuls of soured cream and sprinkle with freshly minced parsley.
7. NOTES : This Hungarian beef stew, gently flavoured with paprika and finished with swirls of soured cream, makes a tasty change from casserole.
8. It's traditionally served with buttered noodles, but it goes equally well with mashed or possibly jacket potatoes.

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