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Warm up with this hearty Beef Goulash, a slow-cooked classic packed with rich, comforting flavour. Tender beef is simmered with sweet paprika, onions and potatoes until melt-in-your-mouth, then finished with kale for a wholesome twist.
Served with steamed green beans, sour cream and fresh chives, it’s the perfect cosy meal for cooler nights.
4
15 minutes
130 minutes
Warm up with this hearty Beef Goulash, a slow-cooked classic packed with rich, comforting flavour.
Author:Australian Beef
500g beef chuck steak diced
1 ½ tbsp sweet paprika
½ tsp dried chilli flakes
2 tsp caraway seeds
¼ cup plain flour
2 tbsp olive oil
2 brown onions, thinly sliced
2 cups (500ml) salt-reduced beef stock
8 chat potatoes, quartered
1/2 bunch kale, stems removed, leaves shredded
Steamed green beans, sour cream, finely chopped chives, lemon wedges, to serve
Place beef, paprika, chilli, caraway and flour in a large snap lock bag. Season and toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate.
Heat remaining oil in same casserole dish over medium heat. Add onions and cook for 4-5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to a gentle simmer and cook, covered, for 1 hour 15 minutes. Add potatoes, cover and cook for a further 30 minutes or until beef and potatoes are tender, adding extra stock or water, if required. Remove from oven, stir through kale, replace lid and set aside for 5 minutes.
Serve beef with beans, sour cream, chives and lemon wedges.
Gravy beef or blade would also work well in this recipe.
Add sliced capsicum or fresh chilli to the beef, if desired.
This recipe will freeze well for a hearty midweek winter meal.
