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Spicy beef goulash
Serves: 8
Preparation time: 30 minutes
Cooking time: 3 hours
Function: Quickstart 130ºC
Bottom Element function 130ºC
You will need a large deep lidded ovenproof casserole.
2 kg (4½lb) brisket of beef joint
sea salt and freshly ground black pepper
30ml (2 tbsp) olive oil
2 large onions, sliced
2 fresh red chillies, deseeded and finely chopped
6 mixed colour peppers, sliced
45ml (3 tbsp) smoked paprika
10ml (2 tsp) caraway seeds
1 x 400g can chopped tomatoes
45ml (3 tbsp) red wine vinegar
soured cream and cooked rice to serve.
Place an oven shelf at the lowest shelf position. Preheat the oven to 130°C using the Quickstart function, then select the Bottom Element Only function. Remove the string from the meat and season well with salt and pepper.
Heat the oil in the casserole, carefully add the meat and sear on all sides until golden brown. Remove from the casserole and place to one side.
Add the onions, chilli and peppers to the pan and cook gently for 5 minutes.
Add paprika and caraway seed and cook for one more minute. Add the tomatoes, 1 litre (2.1 pints) water and vinegar to the pan and bring to the boil. Return the beef to the casserole dish; cover and bring back to simmer. Place in the oven at the lowest shelf position and cook for 3 hours.
To serve: remove the casserole from the oven and remove the lid. With two forks tear the meat into chunks, and stir until well coated in the sauce. Check the seasoning and serve in bowls with rice and topped with soured cream.
tip: Use the automtic programmer to set the cooking start and/or finish tiem, so you can go out while the goulash is in the oven. To re-heat from cold or chilled, cook for 15 – 20 minutes to heat through.
