What you'll need
- 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
- Heat the vegetable oil in a large frying pan and cook the onion and garlic for 3-4 minutes or until softened.
- 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.
- Add the paprika and stir well, then add the chopped tomatoes, tomato puree, red capsicum and mushrooms. Cook for 2 minutes stirring frequently.
- 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.
- 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.
- Transfer the beef goulash to a warm serving dish, and serve with steamed vegetables.