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Ingredients

• 500 g beef skirt steak, cut into cubes
• 500 g beef brisket, cut into cubes
• 2 tbsp plain flour, seasoned
• 4 tbsp olive oil
• 2 large onions
• 2 red chillies, seeds removed, finely chopped
• 2 tsp paprika
• 1/2 tsp chilli powder
• 1/2 tsp nutmeg
• 5 cloves garlic
• 2 tsp tomato pure
• 400 g tin chopped tomatoes
• 500 ml beef stock
• 2 bay leaves
• 2 sprigs oregano
• 2 sprigs thyme
• 1 x 330ml can beer
• 3 red peppers

• 6-8 potatoes
• 4 carrots
• 1 turnip
• drizzle olive oil

• soured cream, to taste
• finely chopped thyme, to taste
• finely chopped oregano, to taste

Description

Roasted Red Peppers Add An Extra Depth Of Flavour To Tara Harris’ Goulash, Which Challenges Chef Stephen Midgley’s Version Of The Same Dish

UK TV