800g beef chuck or stewing beef, cut into 2cm pieces
2 tbsp plain flour
1 tbsp olive oil
100g pancetta or bacon lardons
1 onion, chopped
1 green pepper, deseeded and chopped
2 garlic cloves, crushed
Salt and black pepper
1 tbsp smoked paprika
1 x 400g tin of chopped tomatoes
250ml beef stock
100ml red wine
2 tbsp tomato purée
¼ head of Savoy cabbage, cored and shredded
Roast or baked potatoes
- Place the beef in a bowl, sprinkle over the flour and toss to coat.
- Heat half of the oil in a large saucepan over a high heat. Working in batches to avoid overcrowding the pan, brown the beef on all sides. Use a slotted spoon to transfer to a bowl.
- Add the pancetta and onion to the pan and cook for five minutes, stirring, until golden.
- Add the pepper and garlic, season with salt and pepper and cook for 2-3 minutes. Add the paprika and cook, stirring, for one minute.
- Return the beef to the pan and add the tinned tomatoes, stock, wine and tomato purée. Bring to the boil, then reduce the heat to low, cover the pan and cook, stirring occasionally, for 1½ hours or until the beef is tender.
- Uncover and bring to a simmer for 30-40 minutes or until the sauce has reduced and thickened, stirring occasionally.
- Heat the butter in a frying pan over a medium heat. Add the cabbage and cook for 5-8 minutes or until wilted, seasoning with salt and a generous amount of black pepper.
- Serve the goulash with the buttered cabbage and roast or baked potatoes.
Per serving: 553kcals, 26.1g fat (9.5g saturated), 17.5g carbs, 7.3g sugars, 56.8g protein, 4.6g fibre, 0.86g sodium