Preheat the
fan oven
to 200C (392F). In a
large bowl
, mix
diced onions
,
diced peppers
,
sliced garlic
,
vegetable oil
,
paprika
,
oregano
, sprinkle of
salt
and
black pepper
. Transfer vegetables onto a
baking tray
and roast in the oven for
15 minutes
. In the meantime, combine
diced beef
with
vegetable oil
and divide it into two parts. Sear each batch on the high heat
frying pan
to brown the meat. Once ready transfer into a
medium-sized pot
. Add a splash of
red wine
to deglaze the frying pan and transfer it to the master pot. Add your roasted vegetables plus the
sliced carrots
into the pot with the meat, cover with the
beef stock
and season with
smoked paprika
and
marjoram
. Bring to the boil and reduce to simmer, cover the pot with a lid and cook for
1 hour
. When ready, take off the lid, add
chopped tomatoes
and adjust the seasoning with salt and black pepper. In a small pan melt
butter
and combine with
plain flour
. Stir the roux into the Goulash to thicken. Serve with toasted sourdough bread and garnished with
freshly chopped parsley
. Add chili for some kick or
sour cream
to break the flavours. Also delicious to serve over pasta, boiled potatoes or pearl barley. Smacznego!