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Ingredients

1/2 cup plain flour
1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
2 tablespoons olive oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon paprika
425g can Campbell's Condensed Tomato Soup
200g button mushrooms, sliced
Cooked pasta, to serve
Sour cream, to serve
Chopped flat-leaf parsley leaves, to serve

Method

Step 1 Preheat oven to 160C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
Step 2 Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
Step 3 Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
Step 4 Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
Step 5 Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.

Hungarian goulash

How to make Hungarian goulash

Ingredients

Method