ingredients
800g Coles Australian beef rump steak, cut into 2.5cm pieces
1 tablespoon plain flour
1 tablespoon olive oil
1 brown onion, cut into thick wedges
2 garlic cloves, crushed
1 red capsicum, chopped
200g white cup mushrooms, quartered
1 tablespoon smoked paprika
410g can tomato puree
3/4 cup (185ml) beef stock
500g fettuccine
1/3 cup (80g) sour cream
1 tablespoon finely chopped chives
method
- Combine beef and flour in a bowl. Heat oil in a large deep frying pan over medium-high heat. Add beef, in batches, and cook for 5 mins or until browned all over. Return beef to pan with onion, garlic, capsicum, mushroom and paprika. Cook for 5 mins or until onion softens. Add tomato puree and stock and bring to a simmer over medium heat. Cook for 5 mins or until beef is just cooked through. Season with salt and pepper.
- Meanwhile, cook pasta in large saucepan on salted boiling water until al dente, then drain.
- Serve goulash on pasta topped with a dollop of sour cream and sprinkled with chives.
Credits: Taste