Chunky Beef Goulash

Ingredients:

  • 3 tbsp oil
  • 1kg Grass Fed diced beef or a beef brisket cut into big chunks
  • 2 tbsp all-purpose flour seasoned with salt & pepper
  • 2 brown onions, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato puree
  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 800g can diced tomatoes
  • 600ml hot beef stock
  • 1 tbsp honey
  • 2 red capsicum, deseeded and sliced

Method:

  • Preheat the oven to 160c. Heat up the oil in your Dutch oven or casserole dish. Dredge the beef in the seasoned flour and fry in 2-3 batches until well-browned. Once browned, remove from the pan and place in a bowl.
  • Turn down the heat and place the onions in the pan and cook for 2-3 minutes, stirring. Add in the garlic and tomato puree, stir, then add the beef back in.
  • Sprinkle the beef with the paprika, salt and pepper and stir to coat, then pour in the canned tomatoes, beef stock and honey. Stir and bring to a simmer. Once simmering, scrape up any bits from the bottom of the pan and stir. Then place a lid on and into the oven to cook for 3 hours.
  • Check and stir 2 or 3 times during cooking to ensure nothing is sticking and that there is still plenty of liquid (you can add a splash of water if needed).
  • After 3 hours, add in the capsicum, stir and cook for a further 30 minutes.
  • Once cooked remove from oven and give a good stir and then swirl sour cream on top, sprinkle with parsley and serve over pappardelle pasta.
 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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