Baked beef goulash
225 min
4
Ingredients
600 g
beef – steak cuts
2 tablespoons
oil
1 tablespoon
chopped parsley
100 ml
sour cream
1
red pepper
100 ml
Podravka Passata pureed tomatoes
½ tablespoon
honey
1 tablespoon
Podravka Tomato concentrate
1 packet
Fant for goulash and paprikash
PREPARATION
Heat oven to 170°C. Heat oil in an ovenproof baking dish. Cut beef into bit-sized pieces and sauté in oil. Fry in batches until golden. Once golden, add in tomato concentrate and stir. Add in 700 ml water, mix in Fant seasoning, stir and bring to the boil. Mix in pureed tomatoes and honey. Cover and move to hot oven, bake for 3.5 hours. Check and stir several times during baking to ensure the meat is not sticking to the pan, and that there is enough liquid. Add more water if needed. Add in sliced red peppers 30 minutes before the end of the baking time. Remove the baked goulash from the oven, stir, add in sour cream and sprinkle with parsley.
SERVING
Serve hot with pasta and more sour cream as desired.
ADVICE
The meat is cooked for a longer time at a lower temperature to ensure it is tender.
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