Beef Goulash With Buttered Cabbage

'Beef goulash is like a valued old friend who could probably do with a bit of a makeover' - Matt Preston. This recipe gives the classic a fresh, new twist.

The ingredient of Beef Goulash With Buttered Cabbage

• 2 tablespoons extra virgin olive oil
• 1 5kg beef chuck steak cut into 2cm pieces
• 200g speck cut into batons
• 1 brown onion coarsely chopped
• 1 red capsicum deseeded coarsely chopped
• 3 garlic cloves crushed
• 2 tablespoons smoked paprika
• 1 teaspoon caraway seeds
• 400g can diced tomatoes
• 500ml 2 cups massel beef stock
• 250ml 1 cup red wine
• 2 tablespoons tomato paste
• 50g butter
• 600g about 1 4 savoy cabbage core removed finely shredded

The Instruction of beef goulash with buttered cabbage

• heat the oil in a large saucepan over high heat add one third of the beef and cook stirring occasionally for 5 minutes or until browned use a slotted spoon to transfer to a heatproof bowl repeat with the remaining beef in 2 more batches reheating the pan between batches
• add the speck and onion to the pan and cook stirring for 5 minutes or until onion softens and speck is golden add capsicum and garlic and cook stirring for 2 3 minutes or until the capsicum softens slightly add the paprika and caraway seeds and cook stirring for 1 minute or until aromatic add the beef tomato stock wine and tomato paste and bring to the boil reduce heat to low and cook covered stirring occasionally for 1 1u20442 hours or until beef is tender season uncover and bring to a rapid simmer simmer stirring occasionally for 50 minutes or until sauce reduces and thickens slightly
• preheat the grill on medium heat heat the butter in a frying pan over medium heat add the cabbage and cook for 5 8 minutes or until the cabbage wilts
• transfer the goulash to a 2 5l 10 cup ovenproof dish and spread the wilted cabbage over the top grill for 3 5 minutes or until slightly golden and charred

Nutritions of Beef Goulash With Buttered Cabbage

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