Ingredients

Method

• 6 T flour
• 4 T brown sugar
• Salt and white pepper
• 2 kg beef goulash
• 6 large onions
• 4 t dried mixed herbs
• 5 cloves garlic, crushed
• 4 T Worcester sauce
• 5 T tomato sauce
• 5 T brown vinegar
• 1 cup beef stock
• 6-8 rashers bacon

Method

Ingredients

Mix the flour, sugar and salt and pepper, to taste, in a bowl. Add the meat and toss to coat. Peel and slice the onions and line the bottom and sides of a casserole dish with the slices. Sprinkle with mixed herbs and the crushed garlic.
Add the flourcoated meat and any excess flour to your onion-lined casserole dish. Pour over the Worcester sauce, tomato sauce, vinegar and stock.
Cover with a lid or clingfilm and allow to stand for 6 to 8 hours or better still, overnight. Remove the clingfilm, and lay the streaky bacon over the meat. Cover the dish snugly with tinfoil or with its lid.
Bake, covered at 180°C for 1 hour. Reduce the oven temperature to 150°C and bake for a further 2 hours. Serve with steamed rice and peas.

TASTE’s take:
This casserole is the ultimate comforting winter classic and fills the whole house with a fantastic aroma. You can be really fancy and make some puff -pastry cut-outs brushed with egg and baked at 220°C. 1970s cool…