recipes tried and tested - Braised Beef Goulash with Smoked Pimenton - Braised Beef Goulash with Smoked Pimenton - deliaonline.html

# Braised Beef Goulash with Smoked Pimenton - deliaonline

I've always loved goulash and would definitely list it among my top casserole recipes, but now, since the advent of the spicy, deep-flavoured smoked pimentón from southern Spain, goulash has an even greater appeal. I love this served with whole-grain brown rice cooked with onion, and some buttered green cabbage or spicy red cabbage.

Note: If you prefer a milder goulash, use two tablespoons of sweet, mild, smoked pimentón. If you have trouble tracking down smoked pimentón, try [www.brindisa.com](http://www.brindisa.com)

Serves 6

**You will also need a lidded, flameproof casserole with a capacity of 6 pints (3.5 litres).**

## Ingredients

- 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes

- 1 level tablespoon hot smoked pimentón

- 1 level tablespoon sweet, mild smoked pimentón, plus a little extra to sprinkle

- 2 tablespoons olive oil

- 3 large onions, peeled and chopped

- 2 garlic cloves, crushed

- 2 level tablespoons plain flour

- 3 bay leaves

- 2 tins Italian chopped tomatoes, one 400 g, one 230 g

- 2 medium red peppers

- salt and freshly milled black pepper

 

## Method

- Begin by heating the oil in the casserole over a highish heat until it is sizzling hot. Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour.

- As they brown, transfer them to a plate, using a draining spoon.

- Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole.

- Next, sprinkle in the flour and pimentón and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper.

- Let it all come slowly up to simmering point.

- Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.

- Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm).

- Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes.

- Just before serving, take the casserole out of the oven, let it stand for 5 minutes, then stir in the soured cream to give a lovely marbled, creamy effect.

- Finally, sprinkle over a little more pimentón, and serve straight from the casserole.

From <http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/braised-beef-goulash-with-smoked-pimenton.html>: