hungarian style aberdeen angus beef goulash with soured cre

Sift the flour, paprika and salt into a large bowl and roll the diced beef in the mixture.

Heat half the oil in a frying pan and gently fry the onions until soft, but not brown. Add the garlic and transfer to a casserole dish.

Spoon the remaining oil into the frying pan, heat, then quickly seal the meat. Transfer to the casserole dish.

Empty the can of tomatoes into the frying pan, stirring to incorporate all of the meat juices, then pour over the meat.

Gently stir the meat, onions and tomatoes and bring to simmering point on the top of the stove. Cover and cook in a preheated oven, 150C, 300F, gas mark 2 for 2-½ hours or until tender.

Serve with spoonfuls of soured cream and sprinkle with freshly chopped parsley.

Converted by MC_Buster.

NOTES : This Hungarian beef stew, gently flavoured with paprika and finished with swirls of soured cream, makes a tasty change from casserole.

It's traditionally served with buttered noodles, but it goes equally well with mashed or jacket potatoes. Converted by MM_Buster v2.0l.