Beef Goulash

This weekend I decided to revisit an old favourite, Beef Goulash.  The basis of a good goulash are onions and paprika.  I also added some dried porcini mushrooms for that extra rich flavour.  

Ingredients

900g chuck steak, diced

Vegetable oil

150 red wine

4 medium onions halved and sliced

450g mushrooms chopped

3 tbsp mild paprika

2 ½ cups beef stock

2 tbps tomato puree

15g porcini mushrooms soaked in warm water for 20 minutes

Sald and freshly ground black pepper

Cous cous to serve

Method

Preheat the oven to 160C and season meat with pepper.  Heat the oil in a frying pan and fry meat over a hight heat turning once until browned.

Transfer to a flameproof casserole.  Return the pan to heat add the wine and stir with spoon to deglaze.  Pour the liquid over the meat and wipe the pan clean.

Heat remaining oil add the onion and sauté for 5-7 minutes, stirring frequently until lightly browned and soft.

Add the fresh mushroom, paprika, stock, tomato puree, porcini and their liquid to the casserole.  Bring to a simmer, cover and cook in the oven for about 2hrs until meat is tender.

Serve with either jacket potatoes/ coucous and some cabbage and carrots