Slow Cooked Beef Goulash
Caraway and smoked paprika flavour this tender and mouthwatering slow cooked beef dish.
lean boneless shin, stewing or braising beef
Maldon sea salt
freshly ground black pepper
smoked Hungarian paprika
tinned chopped tomatoes
hot beef stock
Preheat oven to 150 C (fan), 170 C.
Cut your beef into 2.5 cm/ 1 inch cubes and place into a bowl. Season the cornflour with the salt and pepper and dredge the beef pieces.
Heat half the oil in a saute pan and sear half the meat, until browned. Transfer into a casserole dish. Repeat with the remaining oil and meat.
In the same pan, fry the onion and garlic until it starts to soften. Add the smoked paprika, caraway seeds and tomato puree and cook for a further minute.
Add the tinned tomatoes and cook for another minute, scraping up the browned bits stuck to the bottom of the pan. Add the hot beef stock and bring to the boil. Simmer for a minute or two to thicken.
Pour the tomato sauce over the beef in the casserole dish, pop the lid on and slow cook for 2 to 2.5 hours in the middle of the oven.
Serve with snipped chives and plenty of soured cream.
Leftovers freeze well. Simply defrost, reheat and serve!
Recipe from www.elizabethskitchendiary.co.uk