Mushroom & Beef Goulash
Ingredients
- 500g white or swiss brown mushrooms, quartered
- 2tbsp olive oil
- 2tbsp plain flour
- 500g gravy beef, diced (big chunky pieces)
- I x large onion, diced
- 2 x cloves garlic, crushed
- 1 x packet of Blush seedless sweet baby vine mini caps, diced
- 1 x carrot, diced
- 3tbsp Paprika
- 2 x tomatoes, diced
- 2tbsp to 3tbsp tomato puree
- 100ml red wine
- 500ml beef stock
- Chopped chives
To serve - Creamy mash
Method
Method
Preheat oven 160c
Heat 1 tbsp olive oil in a heavy bottom casserole dish and coat the pieces of beef in flour and brown in batches. Remove beef and set aside.
Add the remaining olive oil and cook onions on medium heat until soft, then add the garlic and cook for 2min. Next add the mushrooms and the mini capsicums and cook for a further 8min to 10min– add a little extra butter.
Return the beef to the pan with tomato puree and paprika and give everything a mix and add the wine and cook until reduced. Finally add the diced tomatoes and stock and bring to a simmer, place lid and pop in the oven for 1.5hr to 2hrs until beef is tender.
Serve with creamy mash and garnish with chives