Beef Goulash with Sour Cream
This was a very popular dish in our house growing up, minus the sour cream. It can be made with braising steak, minced steak or the humble kidney bean. There is a delicious kick from the paprika which partners with the richness of the sour cream. Perfect winter warming family food and a versatile recipe too.
3oz chopped chorizo or streaky bacon
1 large white onion chopped
2 red peppers chopped and deseeded
4 carrots peeled and chopped
750g minced meat or braising steak
3 garlic cloves crushed
2tbsp tomato paste
1lr beef stock
100ml red wine
1heaped tsp each of sweet and hot paprika
2 bay leaves
1tbsp red wine vinegar
1 large sweet potato peeled and cut into bite sized chunks
Fresh chopped parsley and sour cream to serve
Heat the oil and brown the meat and then remove and set aside.
Add a little more oil and add the chorizo, onions, peppers, garlic, carrots and cook until softening – add a little water if needed.
Tip in the tomato paste, the paprika and salt and stir to combine. Add the red wine and cook for a few minutes over a high heat then add the stock and the vinegar. Return the beef to the pan and bring to a simmer then cook for about 45 minutes for mince or about 2hrs for braising steak. Add the sweet potato for the last 30 minutes and continue to cook until it is tender.
Ladle into bowls and sprinkle over the parsley and a dollop of sour cream and serve.