Hungarian beef goulash
- 3tbsp olive oil
- 700g Butcher’s Selection beef stewing steak, trimmed and cut into chunks
- 1tbsp butter
- 2 onions, finely sliced
- 1 star anise
- 1tbsp paprika
- 1tbsp smoked paprika
- 1tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- ½tsp chilli flakes
- ½ beef stock cube
- 1 red pepper, chopped
- 1 carrot, finely diced
- Fresh parsley and crusty bread, to serve
Heat the oil in a large pan over a high heat. Add the beef and cook until lightly browned. Strain the juices and discard. Put the meat in a bowl and set aside.
Add the butter to the pan on a medium heat. When it bubbles, add the onions and star anise. Cook, stirring occasionally until the onions are translucent.
Add both types of paprika then cook, stirring, for 2 mins. Return the beef to the pan and add the tomato purée, stirring to coat. Add the tomatoes, chilli, stock cube and 700ml water. Bring to the boil, reduce heat to low and simmer for 20 mins.
Add the red pepper and carrot, and simmer for 40 mins. Remove the star anise. Serve the goulash with parsley and crusty bread.