Trentino Alto Adige/ Veneto
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)
- 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.
- Sprinkle in the flour and paprika and stir to soak up the juices.
- 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.
- 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.
- 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.
- 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).