Add chorizo to your goulash for an extra bite of paprika.
1 tbsp vegetable oil
knob of butter
700g/1½lb good quality beef sausages, chopped
300g/10½oz spicy chorizo sausage, chopped
2 onions, finely sliced
1 garlic clove, chopped.
2 tbsp plain flour
1 tbsp smoked paprika
2 red chillies, finely chopped
1 red pepper, finely sliced
200ml/7fl oz beef stock
175ml/6fl oz soured cream
1 tbsp chopped fresh parsley
cooked long-grain rice, to serve
Preheat the oven to 150C/300F/Gas 2.
Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.
Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.
Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.
Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.
Serve the goulash with long-grain rice.
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