Trentino Alto Adige/ Veneto

Serves 4

1 ½ lb chuck steak (700 g) trimmed and cut into 1 ½ inch (4cm) cubes

2 large onions, roughly chopped

1 clove garlic, crushed

1 tablespoon olive oil

1 rounded tablespoon plain Flour

1 rounded tablespoon Hungarian paprika

14 oz tin Italian tomatoes (400 g)

1 medium-sized green or red pepper

5 fl oz carton soured cream (150 ml)

Salt and freshly-milled black pepper

Pre-heat the oven to gas mark 1, 275°F (l40°C)

  1. Begin by heating the oil in a flameproof casserole till sizzling hot.  Then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate as they brown.
  2. Sprinkle in the flour and paprika and stir to soak up the juices.
  3. Next, add the tomatoes, season with salt and pepper and bring everything slowly up to simmering point before covering with a tight-fitting lid and transferring the casserole to the middle shelf of the oven.  Cook for 2 hours.
  4. Prepare the pepper by halving it, removing the seeds and cutting the flesh into 2 inch (5 cm) strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, replace the lid and cook for a further 30 minutes.
  1. Now, with the heat turned to medium, stir in the onions and cook them for about 5 minutes or until they turn a pale golden colour.  Then add the crushed garlic and return the meat to the casserole.
  1. Just before serving, stir in the soured cream to give a marbled, creamy effect, then sprinkle a little more paprika over, and serve straight from the casserole, with some rice or polenta and vegetables).

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