Beef Casserole (Goulash)

Ingredients

• 700g lean diced beef
• 2 tbsp of plain flour
• oil, for greasing
• 2 bay leaves
• 2 garlic cloves
• 600ml of boiling water
• 1 cube of beef stock
• 1 carrot
• 1 parsnip
• 1 red bell pepper
• 2 white onions
• 200g of chopped tomatoes (canned)
• 100g of frozen garden peas
• 1 tbsp of balsamic vinegar
• 1 tbsp of mustard
• salt, for taste
• black pepper, for taste
• ground paprika, for taste
• chopped fresh parsley, for garnish

Method

Wash and dice vegetables, crush the garlic, peel the onion and cut it into pieces.

Wash and drain the beef. Dust with flour and mix all to be covered equally.

Heat the oil in the non-stick frying pan.

Add the beef and cook until each piece is golden brown and fry evenly on all edges.

It may take a few minutes for the meat to be fried well.

Place cooked beef into the saucepan.

Do not add salt at this stage, so that the meat does not harden.

Fry the onion for a minute or two, add crushed garlic and fry together for a while.

Remove from the frying pan and place into the saucepan with previously fried beef.

Add bay leaves, pour boiling water and add the crumbled beef stock cube.

Bring to a boil, cover, reduce heat and simmer for about 40 minutes stirring occasionally. Add more water if needed to avoid sticking.

After this time add parsnips, carrot and pepper cover and cook further for 15 minutes, stirring from time to time.

Meanwhile season with salt, pepper, paprika, mustard and balsamic vinegar.

Add chopped tomatoes, cover and cook for 25 minutes, stirring occasionally.

Finally, add frozen garden peas and cook further for 5 min and your goulash is ready!

Best served with mashed potatoes.

Garnish with chopped fresh parsley.

Tips

Fry your beef in batches to avoid over-cooking or not equal cooking.