- 3tbsp plain flour
- 1kg (2lb) rump or chuck steak or lean beef, cut into 2cm (¾in)cubes
- 2-3tbsp vegetable oil
- 2 onions, thinly sliced
- 1tbsp sweet paprika
- 1 bay leaf
- 5 allspice berries, crushed
- 500ml (16fl oz) beef or chicken stock
- 2tbsp cornflour
- 2tbsp tomato purée
- Tabasco sauce
- Chopped flat-leaf parsley, to serve
- Sour cream to serve
- Place the flour in a clean plastic bag. Shake a few pieces of meat in the bag until lightly dusted. Repeat until all the pieces of meat are coated.
- Heat 2tbsp of the oil in a large frying pan over a medium heat. Cook the beef in batches, adding a little extra oil if needed, until browned. Be careful not to overcrowd the frying pan, as the meat will then steam rather than sear. Transfer to a large casserole dish or lidded saucepan.
- Fry the onions (adding a little extra oil if needed), over a low heat until tender. Add the onions, paprika, bay leaf and allspice to the casserole and cook, stirring for 2-3 minutes. Pour in the stock (or 500ml water and 1 stock cube) and bring to the boil.
- Cover the pan and simmer gently over a low heat for about 1 hour, or until the meat is tender. Mix the cornflour with 50ml cold water and add the tomato purée, plus a dash or two of Tabasco sauce, to the goulash. Bring back to the boil and simmer gently for about 5 minutes.
- Garnish with chopped parsley and accompany with sour cream to serve.
Boiled egg noodles dressed with a little butter, chopped parsley and black pepper is a tasty accompaniment to goulash.