Beef Goulash Recipe In Oven

Beef Goulash The Cozy Apron

WEBJan 11, 2020 · Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in …

1. Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
2. Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
3. To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
4. Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.

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Beef goulash Healthy Food Guide

WEBSep 26, 2016 · Instructions. Stay Awake. Preheat oven to 180°C. Place beef in a large bowl with paprika and pepper. Toss to coat. Spray a …

1. 1 Preheat oven to 180°C. Place beef in a large bowl with paprika and pepper. Toss to coat. Spray a frying pan with oil and place over a high heat. Add half the beef. Cook, stirring constantly, for 3-4 minutes until browned. Transfer beef to a casserole dish. Repeat with remaining beef.
2. 2 Add onions, capsicums, celery, thyme, caraway seeds (if using) and 2 tablespoons cold water to the same frying pan. Reduce heat and cook gently for 5 minutes until softened. Add to casserole dish.
3. 3 Combine stock with tomato paste and pour over beef and vegetables. Bring to the boil over a high heat. Cover and transfer to oven. Cook for 1 1/2–2 hours until sauce is thick and beef is tender. Check after 1 hour and if sauce needs thickening, remove the lid for final 30 minutes of cooking.
4. 4 Twenty minutes before serving, place potatoes in a saucepan of cold water. Bring to the boil then cook for 15 minutes until tender. Drain then return to saucepan. Mash and stir in milk, mustard and pepper. Serve goulash with mash and steamed green vegetables.

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