Name: Beef goulash
Total time: 3 h 30 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 750g shin of beef cut into chunky pieces; 2 onions thinly sliced; 4 cloves garlic finely chopped; 2 tbsp tomato purée; 1 tbsp paprika; 1 tbsp Belazu Sweet Oak Smoked Paprika; ground to make 1 tsp whole black peppercorns; 200ml white wine; 400g tin plum tomatoes; 500ml beef stock; 3 red peppers sliced; a handful flat-leaf parsley chopped; 150ml soured cream; pasta or rice to serve

A white casserole dish filled with a red stew, with a bowl of cooked pasta to the side

2 tbsp olive oil
750g shin of beef
cut into chunky pieces
2 onions
thinly sliced
4 cloves garlic
finely chopped
2 tbsp tomato purée
1 tbsp paprika
1 tbsp Belazu Sweet Oak Smoked Paprika
ground to make 1 tsp whole black peppercorns
200ml white wine
400g tin plum tomatoes
500ml beef stock
3 red peppers
sliced
a handful flat-leaf parsley
chopped
150ml soured cream
pasta or rice
to serve

Method

step 1
Heat the oven to 170C/fan 150C/gas 3. Heat the oil in a casserole and season the beef generously. Fry in batches until well browned all over, then scoop out onto a plate. Add the onions to the pan with a big pinch of salt and cook gently for 20 minutes until softened. Add the garlic and cook for another minute, then add the tomato purée, the paprika, Belazu Sweet Oak Smoked Paprika and pepper. Cook for another minute. Pour in the wine and bubble for a minute more, then tip in the tomatoes and stock. Return the beef to the pan and bring to a simmer. Cover with a lid and transfer to the oven for 1 hour 30 minutes.
step 2
Remove the lid and stir in the peppers. Return to the oven, uncovered, for another 1 hour 30 minutes until the sauce has reduced and the meat is meltingly tender.
step 3
Spoon the goulash into bowls and top with a sprinkle of the parsley and a spoonful of the soured cream, then serve with rice or pasta.