Beef brisket goulash

Beef brisket goulash

This warming beef goulash is made with USA Beef brisket, which becomes very tender once slowly braised in a rich, paprika-heavy sauce.
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  1. Step 1

    Heat 2 tablespoons of oil in a large, lidded casserole dish. When hot, sear the brisket all over, then set aside on a plate
  2. Step 2

    Add the onions and peppers to the pan along with the fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes
  3. Step 3

    Add the paprika and caraway seeds and cook, stirring, for a couple of minutes. Add the red wine and let it bubble up, then cook down for a few minutes more before adding the tomatoes
  4. Step 4

    Add the brisket back to the pan, along with the vinegar, sugar and just enough of the beef stock to almost cover the meat. Season with salt and pepper then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce
  5. Step 5

    Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top