Beef goulash with gnocchi and soured cream
- 3 tbsp plain flour
- 3 tbsp paprika
- 1 tsp sea salt
- 1.5kg chuck or blade steak, cut into 5cm pieces
- 500g onions, sliced
- 3 garlic cloves, sliced
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 125ml red wine vinegar
- 500ml beef stock
- 1 x 400g tin chopped tomatoes
- 2 bay leaves
- 2 strips of lemon peel
- 1 tbsp olive oil
- a small knob of unsalted butter
- 250g button mushrooms, sliced
- a handful of flat-leaf parsley, chopped
- 500g gnocchi, cooked according to packet instructions
- a dollop of soured cream sprinkled with paprika
Step by step
Make up to the end of step 2 a day ahead; reheat gently on the hob to serve.
Preheat the oven to 160°C, fan 140°C, gas 3. Put the flour, 1 tbsp of the paprika, sea salt and freshly ground black pepper in a bowl and stir to combine. Add the steak and toss to coat, shake off excess flour and place in a large casserole dish.
Add the onion, garlic, chilli, tomato purée, the remaining paprika, vinegar, stock, tomatoes, bay leaves and lemon peel. Bring to the boil over a medium heat, then cover the dish and transfer to the oven. Cook for 3 hours.
To finish, heat the oil and butter in a frying pan over a medium heat and cook the mushrooms for 3-5 minutes. Stir into the goulash and scatter with parsley. Serve with gnocchi and soured cream.
There are no short cuts here, but with this in the oven you have the perfect excuse to lie on the sofa and read the Sunday papers for three hours while you 'keep an eye on it'