Hungarian Goulash

Ingredients

• Oven Temp: 275 F-140 C
• Boneless mutton/beef/lamb cut into 4cm/1 ½” cubes 500 g
• Olive oil 2 tbsp /30 g
• Onions, roughly chopped 2 cups /150 g
• Garlic paste 1 tsp
• Flour (maida) 2 tbsp /15 g
• Paprika (coarsely ground red pepper) 1 tsp or to taste
• Tomatoes, skinned and chopped 2 cups /500 g
• Capsicum (Simla Mirch), sliced into 5cm/2” strips 1 large
• Sour Cream ½ cup /120 g
• Salt 2 tsp or to taste
• Powdered black pepper ½ tsp or to taste
• A casserole with a lid, which can go into the oven too

Preparation

• Heat the oil in the casserole and over high heat, brown the meat pieces on all sides. lift off the pan and keep aside.

• In the same pan, add the onions and sauté till light brown. Add the garlic and the meat and mix well.

• Sprinkle the flour and paprika and sauté over low heat till juices are soaked up.

• Add the tomatoes, salt and pepper and bring to a boil. Shut off the heat, cover with the lid and place in the pre-heated oven to cook about 1-½ hours, or till tender.

• Add the capsicum and cook another ½ an hour.

• Serve hot garnished with the sour cream.