Bev's Happy Owls

Beef Goulash

Serves 6, 7sp per serving
1kg good braising steak, preferably chuck steak (29sp)
1 tbsp sunflower oil (5sp)
3 medium onions, cut into 12 wedges
2 garlic cloves, crushed
2 tsp hot smoked paprika
1 tbsp paprika (1sp)
1 beef oxo stock cube
600ml cold water
400g can of chopped tomatoes
2 tbsp tomato puree
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
Flaked sea salt
Freshly ground black pepper

Preheat over to 170oC/Fan 150oC/Gas 3.5. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt & freshly ground black pepper.

Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minutes, stirring regularly.

Sprinkle both paprika's over the meal and crumble the beef stock cube on top. Add the water, tomatoes, tomato puree and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1.5 hours.

While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1 ½ hours, carefully remove dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.

Serve with small portions of brown rice (for extra ProPoints) and spoonfuls of soured cream if you life (for extra Smart Points), but don’t be too generous soured cream contains less fat than double crem but still has 2sp per tablespoon.