Bring the rich, spicy, piping hot deliciousness of your holiday in Budapest into your kitchen with this easy recipe of the national dish of Hungary, the delightful gulyás (goulash).
4 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75ml dry white wine
300ml beef stock
2 tbsp flat-leaf parsley leaves
150ml soured cream
Heat oven to 180°C/160°C fan-forced.
Heat 1 tbsp olive oil in a heavy-based saucepan. Sprinkle the steak chunks with flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
Add in the remaining 1 tbsp oil to the casserole dish, followed by the onion, garlic, green pepper and red pepper. Fry until softened.
Return the beef to the pan with the tomato purée and paprika. Cook while stirring for 2 minutes.
Add in the tomatoes, white wine and beef stock. Cover and bake for 90 to 120 minutes. Alternatively, cover and cook it on the stove top on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle the parsley leaves and season with salt and some freshly ground pepper. Stir in the sour cream and serve.