Halloween 'Ghoulash' Recipe

Something hearty to put in the oven and enjoy on All Hallow's Eve (or any other winter evening) This recipe is a tasty winner try serving with some roasted roots on the side - maybe the carved out pumpkin left overs!

Ingredients:

• 900g Rhug Estate Stewing Steak
• 1 tbsp light olive oil
• 100g Plain Flour
• 12 small shallots (Or dice 2 Large Onions)
• 3 chopped garlic cloves.
• 2 tsp smoked paprika
• 1 tbsp paprika
• 1 Rich beef stock cube
• 250ml boiling water
• 250ml Red wine
• 1 Can of chopped tomatoes
• 220g Button Mushrooms
• 2 tbsp tomato purée
• 2 bay leaves or Bouquet Garni
• 1 red and 1 Yellow Pepper
• 150 ml Sour Cream
• Pinch of Sea Salt
• Freshly ground black pepper

Method:



• Preheat the oven to 170°C/150°C Fan /Gas 3/ Aga Simmering Oven.  Pour the flour onto a plate and season with salt and pepper. Cover the pieces of beef in the flour.
• Heat the oil in a large ovenproof dish (you can use a frying pan then transfer to a separate casserole). Batch fry the beef in four lots and put the beef into the casserole or set aside. Use 50ml of the wine to deglaze the pan. Next, lower the heat and put the onions into the pan - cook for 5 minutes until softened. Add the chopped garlic and cook for a further minute, stirring regularly.
• Put the smoked and normal paprika over the meat and add the stock cube to the boiling water. Add the mixed stock, tomatoes, tomato purée, wine and herbs. Stir well and bring to a simmer, then cover with the lid and place the casserole in the oven. Cook for 2 hours.
• While the beef is cooking, remove the seeds from each pepper. Cut each pepper into largish chunks . When the beef has cooked for 2 hours, remove the dish from the oven. Stir in the peppers and mushrooms, put the lid back on and put the goulash back in the oven for a further hour or until the beef is tender to taste. 
• Serve with a dollop of sour cream and some rice or jacket potatoes