- Preparation Time
- 30 mins
- Cooking Time
- 3 hours
- 1kg braising steak
- 3 medium onions, roughly chopped
- 3 crushed garlic cloves
- 3 tbsp paprika
- 2 beef stock cube
- 600ml cold water
- 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 2 bay leaves
- 1 red pepper
- 1 green pepper
- 1 orange pepper
- Sea salt
- Freshly ground black pepper
- 100ml Light Sour Cream
- 360g brown rice
Preheat the oven to 170°C/Fan 150°C
Trim any fat off the chopped beef, season well with salt and freshly ground black pepper.
Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over.
Add the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
Sprinkle the paprika over the meat and crumble the beef stock cube over the top.
Add the water, tomatoes, tomato purée and bay leaves.
Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven.
After 1 and a half hours remove the beef from the oven. Stir in the de-seeded and roughly chopped peppers, put the lid back on and put the goulash back in the oven for a further hour.
Just before servings, stir in the soured cream and mix in, sprinkle over a little more paprika.
Serve with brown rice (60g per person)