TFRK – Goulash

I can vouch for this – it’s blinkin’ tasty!

Rivka and Ivory

Tales from Rivvy’s Kitchen – Beef Goulash.

It’s taken us a couple of attempts to get this recipe right. The first time, I followed the recipe I had and put in 2 tablespoons of Paprika. It was so hot we couldn’t eat it! The second time I varied the recipe a bit and it came out a little runny, so this was the best version I’ve come up with.

700g Stewing/Braising steak
30g Plain flour
Oil to fry
1 Onion, chopped
2 Cloves of garlic, minced
2 Red Bell Peppers, diced
2 large Tomatoes, diced
2 Tbsp Tomato Puree
2 rounded Tsp Paprika (smoked or plain)
75ml Wine
300ml Beef Stock
300ml Sour Cream

Method

Preheat oven to 170 degrees.

1. Roll the cubed beef in the flour until coated and brown in the oil in a large frying pan. This may need to be done in batches. Set aside.

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One response to “TFRK – Goulash

  1. Pingback: Sydney Baker’s Hungarian Goulash | Stephen Darori on Cooking

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