This hearty Hungarian-style stew is packed with delicious ingredients for a rustic and flavoursome family dinner. With crushed potatoes, tender braising steak and a medley of herbs and spices, it's a comforting dish to enjoy on chilly nights.
Preheat the oven to gas 3, 170°C, fan 150ºC.
Heat the oil in a large frying pan over a high heat. Season the meat, then add to the pan, in batches, to brown all over. Transfer each batch to a deep saucepan or flameproof casserole with a lid while you brown the rest.
Add the onions to the frying pan and cook, stirring frequently, for 5 minutes. Transfer the onions to the saucepan or casserole containing the beef, then add the paprika, flour and caraway seeds to the saucepan or casserole and stir well to coat. Stir in the tomatoes and 500ml (17fl oz) water, then put the pan or casserole over a high heat on the hob until the goulash is just simmering. Cover with a lid and transfer to the oven to cook for 3 hours, stirring occasionally.
Remove the pan or casserole from the oven and add the garlic and diced peppers along with the mushrooms. Stir well and return to the oven, uncovered, for a further 45 minutes. Remove the pan or casserole from the oven and stir in the courgette. Cover and set aside.
Meanwhile, put the potatoes in a large pan and cover with cold salted water. Bring to the boil, then simmer for 20 minutes until cooked through. Drain and return to the pan. Pour in the olive oil and lightly crush the potatoes.
Meanwhile, bring another large pan of salted water to the boil. Add the cabbage and cook for 1 minute, then add in the peas. Drain both once the water has come back to the boil. Stir the cabbage and peas into the potatoes.
Season the goulash with the salt and lemon juice to taste and serve with the crushed potatoes, cabbage and peas and some soured cream and chives on the side.
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Recipe taken from the SORTEDfood recipe collection.
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