A Simple Goulash
A hearty stew is a great cold weather meal, and there's little better
than a tasty goulash right in the middle of winter, served with some
- 1kg of rump steak
- 2 large, or 4 medium-sized brown onions
- 1-2 tablespoons of paprika, preferably spicy
- 4 tomatoes, peeled
- 2 red or green capsicums
- 5 cloves of garlic
- A crusty loaf of bread; a nice sourdough, or Pane di Casa
- A dash of Shiraz
- A splash of olive oil
- A teaspoon of butter
- Sour cream, to garnish
Prepare the ingredients. Skin and finely dice the onions. Also peel
the garlic, use the side of a large knife and the heel of your palm
to crush the garlic cloves, then finely dice. Place onions and garlic
into a bowl.
Remove the core and seeds from the capsicums, then chop into roughly
15 x 8mm sized pieces, and place in a second bowl. Peel the tomatoes,
then roughly chop into small slices, about 8mm wide by 20mm. Add the
tomatoes to the capsicum.
Trim the fat from the steak, and cut into roughly 2cm cubes. Don't
make the pieces too small, or they will dry out and become overly
chewy. Some suggest lightly tossing the beef through some plain
flour to seal in the juices and assist in thickening the gravy
formed, but this isn't essential; I certainly don't find it necessary
if the stew isn't overcooked.
Pre-heat your oven to 170°C.
Get a heavy-based casserole pot, and heat on a medium heat on your
stovetop. Once the base of the pot has warmed, first add the olive
oil and the butter, and let them start to spit before adding the
and garlic mixture, stirring thoroughly. Cook for 5 - 10 minutes over
a medium heat, stirring often until the onion ends up translucent and
soft, but not too dry.
Once the onions start to go soft, it's time to add the cubed beef to
the casserole pot. Mix well with the onions, ensuring the beef is
evenly spread over the base of the pot, stirring occasionally until
the cubes are lightly browned.
Once browned, it's time to add the paprika. Sprinkle the paprika
over the onion and beef mixture, stirring in to coat all the cubes
relatively evenly. Cook with the lid off for a few minutes, stir,
then cover the pot with a lid, cooking for a further 5 minutes.
Now it's time to add the tomato and paprika. Add these two to the
pot, and stir in well, cooking on the stovetop for a few minutes.
Once the tomato has softened a little, add a generous splash of
Shiraz to the pot, stirring in well. Replace the lid of the pot,
and turn off the stovetop. Place your casserole pot in the oven for
45 to 60 minutes, depending on impatience.
Just before removing the casserole dish from your oven, fire up the
stovetop again with a cast-iron skillet or the like. Grab your loaf
of bread, and cut a couple of 1cm thick slices, and lightly drizzle
both sides of the bread with olive oil. Once the skillet is up to
temperature, quickly grill the bread on both sides.
Serve the goulash in a bowl, with a teaspoon or two of sour cream
on top. Enjoy with a glass of shiraz.