Goulash (Diced Beef)

Goulash (Diced Beef)

Goulash (Diced Beef)

R56.50R113.00 Incl. VAT

In stock
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R56.50R113.00 Incl. VAT

Choose between 500g or 1kg portion

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Description

Boneless diced beef

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size

,

Beef goulash

Ingredients

  • 4 tbsp olive oil
  • 700g stewing steak, cut into chunks
  • 30g plain flour
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato purée
  • 2 tbsp paprika
  • 2 large tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, home-made or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml soured cream

Method

  1. Heat oven to 160C/140C fan/gas 3.
  2. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
  3. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper, and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
  4. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
  5. Add in 2 large diced tomatoes, 75ml dry white wine, and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins – 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  6. Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

 

Source: bbcgoodfood.com

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