I have wanted to try this recipe from Taste.com.au magazine for BEEF GOULASH for ages but the weather was still too warm. Finally, things are cooling down a bit and this is the chance to do some serious cooking again! I love this change of season, still sunny during the day, but with the beautiful chill of the early mornings.
As always when I cook a stew, I cook it in the oven, at 170°C first for an hour and then for 2-2½ hours more at 150°C. By then, the meat is always very tender and the flavours are all well developed. But you can follow the original recipe down below if you prefer.
This recipe will serve 6.
2 tbs extra virgin olive oil
1.5kg beef chuck steak, cut into 2cm pieces
200g speck, cut into batons
1 brown onion, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
3 garlic cloves, crushed
2 tbs smoked paprika
1 tsp caraway seeds
400g can diced tomatoes
500ml (2 cups) beef stock
250ml (1 cup) red wine
2 tbs tomato paste
- Heat the oil in a large saucepan over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in 2 more batches, reheating the pan between batches.
- Add the speck and onion to the pan and cook, stirring, for 5 minutes or until onion softens and speck is golden. Add capsicum and garlic and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Add the paprika and caraway seeds and cook, stirring, for 1 minute or until aromatic. Add the beef, tomato, stock, wine and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1½ hours or until beef is tender. Season. Uncover and bring to a rapid simmer. Simmer, stirring occasionally, for 50 minutes or until sauce reduces and thickens slightly.
I used beef cheeks and beef chuck steak. I put 2 capsicums, and I used 2 teaspoons of caraway seeds which I crushed to release more aroma.
The recipe serves it with buttered savoy cabbage. I ate it with boiled potatoes and broccolini.