Ingredients

• 2 tablespoons extra virgin olive oil
• 1.5kg beef chuck steak, cut into 2cm pieces
• 200g speck, cut into batons
• 1 brown onion, coarsely chopped
• 1 red capsicum, deseeded, coarsely chopped
• 3 garlic cloves, crushed
• 2 tablespoons smoked paprika
• 1 teaspoon caraway seeds
• 400g can diced tomatoes
• 500ml (2 cups) Massel beef stock
• 250ml (1 cup) red wine
• 2 tablespoons tomato paste
• 50g butter
• 600g (about 1/4) savoy cabbage, core removed, finely shredded

Method

• Step 1 Heat the oil in a large saucepan over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in 2 more batches, reheating the pan between batches.
• Step 2 Add the speck and onion to the pan and cook, stirring, for 5 minutes or until onion softens and speck is golden. Add capsicum and garlic and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Add the paprika and caraway seeds and cook, stirring, for 1 minute or until aromatic. Add the beef, tomato, stock, wine and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1⁄2 hours or until beef is tender. Season. Uncover and bring to a rapid simmer. Simmer, stirring occasionally, for 50 minutes or until sauce reduces and thickens slightly.
• Step 3 Preheat the grill on medium heat. Heat the butter in a frying pan over medium heat. Add the cabbage and cook for 5-8 minutes or until the cabbage wilts.
• Step 4 Transfer the goulash to a 2.5L (10 cup) ovenproof dish and spread the wilted cabbage over the top. Grill for 3-5 minutes or until slightly golden and charred.