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Beef goulash by Nikki Legon

Beef goulash by Nikki Legon

Beef goulash...

Serves 6

shutterstock 115277599
4 tbsp light olive oil

200g stewing steak, cubed

60g plain flour

2 onions, sliced thinly

4 garlic cloves, finely chopped

2 green and red peppers, cubed

4 tbsp tomato purée

4 tbsp paprika

4 large tomatoes, diced

150ml dry white wine

600ml beef stock

18 black olives

2 tbsp chopped parsley

6 tbsp sour cream or crème fraîche

 

METHOD

Heat 2 tbsp of oil in a large pan, add the stewing steak to the hot oil and brown on all sides.

Add the onions, garlic and peppers, and cook for 2 minutes.

Stir in the flour and cook a further 2 minutes before adding the tomato purée and paprika.

Cook for a further 2 minutes and then add the tomatoes, white wine and beef stock.

Cover and cook for about 1 hour on a low heat until the meat is tender, removing the lid after 45 minutes.

Season, and just before serving, add the black olives, soured cream, and parsley.