Hungarian Beef Goulash

2 tbs olive oil
600g beef (chuck or gravy beef) cubed
30g flour ( seasoned )
1 large brown onion finely chopped
2 cloves garlic finely chopped
1 red chilli finely chopped
2 sprigs thyme
1 red capsicum sliced
1 green capsicum sliced
2 tbs paprika
2 tbs tomato puree
400g can chopped tomatoes
1/2 cup white wine
300ml chicken stock
2 tbs fresh parley chopped
salt and pepper
1/2 cup sour cream

Nuts & Bolts

1. In a plastic bag add flour, pinch of salt, pepper and chili flakes, add beef and mix well, making sure all the beef has been coated with the seasoned flour.

2. In a large pot with lid on high heat add half the oil and the beef, browning all the beef. Remove from pot and set aside for later.

3. Add onion, capsicum, chilli, and garlic and cook for 4 minutes or until onion is soft.

4. Return beef to pot. Add tomato puree and paprika. Mix well. Cook for 2 minutes.

5. Add tomatoes, thyme, white wine and chicken stock. Cover with lid. Turn heat down to low-medium and simmer for 1 1/2 hours or until beef is tender.

6. Add parsley and sour cream, season to taste. Mix well. Cook for a further 3 minutes on low heat.

Ready to serve.

Calories per serving : 480