3 tbsp olive oil
1.1kg/2½lb stewing steak, diced
16 button onions
1 red chilli, seeded and chopped
3 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
2 tbsp smoked paprika
700g/1½lb/2¾ cups passata
100ml/3½fl oz/⅓ cup beef stock
salt and ground black pepper
red cabbage and noodles to serve
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat the oil in a large flameproof casserole until very hot. Cook the beef, in batches, over a high heat, stirring until it is browned all over. Remove and set aside.
3 Reduce the heat and add the onions, chilli and garlic. Cook for 10 minutes, stirring often, or until the onions are golden brown. Return the meat to the casserole and stir in the flour and paprika. Cook, stirring, for 2 minutes, then add the passata and season to taste.
4 Cover the casserole and cook in the oven for 2½ hours or until the beef is really tender. Check after an hour – if the beef looks dry, add the hot beef stock.
5 Serve the hot goulash with red cabbage and noodles.