• Serves 4 people

  • 1 tsp cumin seeds
  • 50 ml olive oil
  • 1.5 kg lean oyster blade steak, fat trimmed, cut into 4-5cm pieces
  • 2 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 500 ml red wine
  • 400 gm canned whole tomatoes
  • 1 tbsp red wine vinegar
  • ½ tsp sweet paprika
  • 6 thyme sprigs
  • To serve: soft polenta
  • Gremolata
  • 1 cup finely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
01   Preheat oven to 170C. Dry-roast cumin seeds until fragrant (2-3 minutes), coarsely grind in a mortar and pestle and set aside.
02   Heat a large non-stick frying pan over high heat, add 2 tsp oil and half the beef and cook, turning once, until golden (2-4 minutes). Transfer to a casserole and repeat with another 2 tsp oil and remaining beef. Add remaining 2 tsp oil to pan, then add onion and stir occasionally over medium-high heat until golden (10-15 minutes). Add garlic and stir for 20 seconds, then add wine, tomato, vinegar, paprika, thyme and cumin, season to taste and bring to the simmer, stirring to deglaze pan. Transfer to casserole, then bring to the simmer over high heat, cover and braise in oven until beef is very tender (1½-2 hours).
03   Meanwhile, for gremolata, combine ingredients in a bowl and refrigerate until required.
04   Scatter goulash with gremolata and serve hot with soft polenta.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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