Hungarian goulash

Hungarian goulash

Ingredients (serves 4)
* 1/2 cup plain flour
* 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
* 2 tablespoons olive oil
* 1 large brown onion, halved, thinly sliced
* 2 garlic cloves, crushed
* 1 tablespoon paprika
* 425g can condensed tomato soup
* 200g button mushrooms, sliced
* cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve


Method
1. Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.

Source
Super Food Ideas
Recipe by Dixie Elliott