What you'll need

Serves 4

  • 600g lean stewing steak
  • 1 medium onion, chopped
  • 2 tablespoons paprika
  • 2 teaspoons vegetable oil
  • 1 clove garlic, crushed
  • 400g tinned chopped tomatoes
  • 1 red capsicum, deseeded and chopped
  • 120g button mushrooms, sliced
  • 1 tablespoon tomato puree
  • 600ml beef stock
  • 1 tablespoon corn flour
  • 1 tablespoon water
  • Salt and pepper to taste

The easy bit

  1. Heat the vegetable oil in a large frying pan and cook the onion and garlic for 3-4 minutes or until softened.
  2. Cut the stewing steak into chunks, add to the onion and garlic and cook over a high heat for 3 minutes until brown all over.
  3. Add the paprika and stir well, then add the chopped tomatoes, tomato puree, red capsicum and mushrooms. Cook for 2 minutes stirring frequently.
  4. Pour in the beef stock. Bring to the boil then reduce the heat. Cover and simmer gently for approximately 2 hours until the meat is tender.
  5. Blend the corn flour with the water, then add to the pan, stirring until thickened and smooth. Cook for a further minute and season with salt and pepper.
  6. Transfer the beef goulash to a warm serving dish, and serve with steamed vegetables.