A hearty, spicy dish from Hungarian cuisine, loved for its full flavour and comfort-food character. This stew, traditionally made with beef, is enriched with peppers, tomatoes and fragrant spices.
Hungarian goulash
Hungarian goulash
Method
01
Brown the meat
Lightly dust the stewing beef with pepper, salt and a little flour. Heat olive oil in a deep casserole and brown the meat all over. Remove from the pan and set aside.
02
Make the base
In the same pan, sweat the onions and garlic until translucent. Add the tomato purée and fry briefly. Sprinkle in the flour and stir to a smooth roux. Add the water little by little, stirring, to a smooth sauce.
03
Vegetables and spices
Add the peppers, tomatoes and mushrooms. Return the meat to the pan. Sprinkle with paprika, smoked paprika and caraway seeds and stir well.
04
Simmer
Add the bay leaf and crumble the stock cube over the top. Leave to simmer gently without a lid over a low heat for approx. 2 hours, until the meat is meltingly tender. Stir now and then.
05
Finish and serve
Remove the bay leaf. Season with extra pepper and salt. Serve immediately with mashed potatoes, rice or crusty bread.
Tips & notes
For an extra creamy goulash, add a splash of cream at the end; that gives the sauce a soft, full flavour. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Replace the beef with venison stewing meat for a wintry game variant.
- Add 300 g of diced potatoes to the stew for a complete goulash soup in one pan.
Contains:
Gluten
| Calories | 567 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 45 g |
| Fat | 29 g |
| Fibre | 10 g |
Estimated values, calculated from standard nutritional values per ingredient.
