Beef Goulash With Orange And Chive Sour Cream - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 1/2 lbs beef stew meat, trimmed and cubed
2 None onions, cut into thin wedges
2 tbsp sweet paprika
2 None red peppers, sliced
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
1 large beef bouillon cube
1/4 cup finely chopped chives
1 tbsp finely grated orange peel
1/2 cup sour cream
None None Cooked polenta, to serve

Preparation

Heat oil in a Dutch oven on high heat. Cook beef, in batches, for 3 mins or until browned. Using a slotted spoon, transfer to a heatproof bowl.
Add onion to same pan on high heat; cook and stir for 3 mins or until soft. Add paprika and peppers; cook and stir for 30 seconds or until fragrant. Return beef and resting juices to pan. Stir in tomatoes, tomato paste, crumbled bouillon cube and 1 cup water. Bring to a boil.
Reduce heat to low; cover. Simmer gently, stirring occasionally, for 50 mins; uncover. Simmer gently for 30 mins more or until beef is tender. Stir in 1 tbsp of the chives. Season.
Combine remaining chives and orange peel in a bowl. Stir 1/2 of the orange and chive mixture into sour cream. Divide polenta among serving bowls. Top with goulash. Sprinkle with reserved orange and chive mixture. Serve with orange and chive sour cream.