Beef goulash

This hearty dish is one of our winter staples. It’s filling, warming and nutritious. The braising steak is a thrifty meat cut and it tastes even better the next day!

2 hours 10 mins

4

Easy

• 400g Field & Flower braising steak
• 1 large white onion, chopped
• 2 carrots, chopped
• 1 pepper, chopped
• 3 garlic cloves, crushed
• 1tsp of paprika
• 3tbsp of tomato puree
• 2 bay leaves
• 1ltr of beef stock
• 1tbsp of coconut oil or butter
• Sea salt & freshly ground black pepper

1. Cut the meat up into bite-size chunks and rub into the meat a pinch of salt and freshly ground pepper.

2. Brown the onion in a large pan.

3. Add carrots, peppers and garlic to the browned onions.

4. Heat 1tbsp of coconut oil or butter in another pan and brown the meat for 1 minute.

5. Add the meat, paprika, tomato puree and bay leaves to the vegetables then pour over the stock.

6. Allow this to simmer on low for 2 hours.