3 tbsp butter
300g beef cut into chunks
300 g sausage cut into chunks
1 large onion sliced
1 large red pepper sliced
1 (150g) carrot cut into chunks
1 (100g) leek thickly sliced
1 large tomato, diced
2 tbsp parsley leaves
100g MA’s Kitchen Goulash Roux
Lightly flour the beef. Heat 1 tbs of butter in a casserole pan and brown the onion. Remove the onion and put it aside.
Add the remaining butter and brown the beef and sausage in small batches.
Add the water, half of the roux, onions, vegetables, beef and sausage and bring to a simmer while stirring gently. Simmer for around 1 hr until the meat is cooked and soft.
Add the balance roux and thicken the stew and mix in the cream just before serving. Serve with fresh bread, buttered pasta, white rice or noodles.