Goulash is primarily a soup but it is also a stew and is traditionally made of beef onions, paprika, vegetables and spices. A great winter warmer.
|700 g||Blade steaks (Main)|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Tomato paste|
|400 g||Chopped tomatoes|
|1 tsp||Brown sugar|
|½ cup||Sour cream|
|½ cup||Chopped parsley|
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- Preheat oven to 180C. Alternatively cook in a slow cooker on high for 3 to 4 hours or low for 6 to 7 hours.
- Season flour with salt and paper, then toss steak pieces in flour. Heat oil in a frying pan and brown the steak in batches. Place in an ovenproof dish.
- Add a little more oil to the pan if needed, then gently cook paprika, onion(roughly chopped) and garlic until onion has softened. Add tomato paste, tomatoes, sugar and ½ cup of water. Bring to the boil, then pour ingredients over steak.
- Cover dish and bake 1½ hours or until steak is tender. Adjust seasoning to taste, serving with a dollop of sour cream and a scattering of parsley.