The warming beef goulash recipe is pure comfort. Most of the magic happens while the ingredients simmer away in the pot, leaving you to do very little!
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Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook the beef, in 2 batches, for 5-7 mins or until browned all over. Transfer to a bowl.
Heat the remaining oil in the pan. Add the onion and cook, stirring, for 3-5 mins or until onion starts to brown. Add the carrot, celery and potato. Cook, stirring occasionally, for 5 mins or until the onion is tender.
Add the paprika, caraway seeds and garlic. Cook, stirring, for 1 min or until aromatic. Add the wine, if using, and bring to a simmer. Cook for 1 min or until liquid reduces by half. Stir in the stock and tomato puree. Bring to the boil. Return beef and cooking juices to pan. Season. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours or until the beef is tender.
Stir in capsicum and cook, covered, for 30 mins or until the capsicum is tender. Uncover and cook for a further 30 mins or until the beef is tender and sauce thickens slightly. Stir in parsley.
Serve with sour cream, chopped flat-leaf parsley leaves and crusty bread
COOK. STORE. SAVE.
Don’t throw away the leaves from celery – the tough dark green leaves are perfect for flavouring soups, while the tender inner leaves can be added to salads.