Preheat the oven to 170C/325F. Heat up the oil in your dutch oven or oven-friendly casserole dish.
Dredge the beef in the flour, salt and pepper 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 (try to scrape up a some of the brown bits that may have stuck to the bottom of the pan. Keep the heat low to ensure it doesn't burn).
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 place in the oven to cook for 3 hours 30 minutes.
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 and ½ hours, add in the peppers, stir and put back in the oven for 30 minutes.
Take out of the oven, stir, then swirl the soured cream on top, sprinkle with parsley and serve with pasta and extra sour cream.
Can I make Goulash in a slow cooker?Yes. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.Can I make this ahead?Yes, cook the goulash, then cool, cover and refrigerate for up to two days. Reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.Can I freeze Goulash?Yes, cook the goulash, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.Best cuts of beef for Beef Goulash:
Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
Silverside (bottom round) – comes from the hindquarter – just above the back leg
It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
Nutritional information is per serving, not including the serving suggestions of pasta and extra soured cream.