A bit of a mish-mash this one, as it uses far more veggies than a goulash normally would – but it works, trust me.
1 1/2 lb (750g) chuck steak, cut into large chunks
1 tbsp olive oil
2 small onions, or one large
1 clove garlic, finely chopped
1 tbsp plain flour
1 level dessertspoonful paprika (more if you like things spicy)
1 14oz (400g) tin tomatoes
10 fl oz (275ml) hot water mixed with 1 tsp tomato puree
half a medium cauliflower, broken up into sprigs
8oz (225g) potatoes
8oz (225g) swede
salt and pepper
5 fl oz (150ml) soured cream
Preheat the oven to gas mark 1 (140C, 275F).
Heat the oil in a heavy-bottomed casserole until it’s very hot, and cook the cubes of chuck steak until they’re nicely browned on all sides. Remove with a slotted spoon and transfer to a bowl.
Turn down the heat a bit and cook the onions for about 5 minutes until softened. Add the garlic, and return the meat to the casserole.
Now stir in the flour and paprika and give everything a good stir. Cook for a minute or so, then stir in the tin of tomatoes and the water/tomato puree mix. Bring it up to simmering point, stirring at the same time, and then add the veg. Season with salt and pepper, and cover with a tight-fitting lid before transferring it to the oven. Cook for 2 1/2 hours, by which time the meat should be lovely and tender and the vegetables are infused with its juices.
Just before serving, stir in the soured cream so it makes a swirl on the top and serve with rice.
