Hearty Beef Goulash for Winter Evenings
Preheat the oven to 170°C/fan 150°C/gas 3.
Dust the beef in the seasoned flour and shake off the excess flour.
Heat a large casserole pan with oil, add the beef in batches and brown.
Place the meat on a clean plate when brown. Add the onions and garlic, return the beef to the casserole pan. Stir in the paprika and season with salt and freshly ground black pepper.
Stir in the wine and simmer for 2 minutes.
Pour in the beef stock and stir in the tomato puree and tinned tomatoes.
Simmer for about 20 minutes before adding the red and yellow peppers.
Add in the diced butternut squash, the thyme and bay leaf, stir well and place the lid on.
Transfer to the oven to cook for about 2 hours, stirring from time to time until the beef is very tender, stirring from time to time. Remove the bay leaf.
Remove from the oven when ready to serve and stir in the Avonmore Cooking Cream and warm through.
Toss the chopped parsley through the rice. Add the goulash to serve. Garnish with bay leaves.
As with all slow cooking dishes, this freezes and reheats very well. The Avonmore Cooking Cream works like magic in this recipe as it doesn’t split and reheats perfectly.