Hungarian Beef Goulash Recipe
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20 minutes prep time
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135 minutes cook time
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Intermediate
Should goulash be spicy?
Paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in eastern European cooking.
What cut of beef is best for goulash?
This recipe is very quick to prepare, although – as with all tough cuts – the meat is best given a long time to simmer. It would work well left in a slow cooker overnight, or while at work.
What is good to serve with goulash?
The thick and hearty soup is great served with a big leafy salad and hunks of crusty buttered bread. Sourdough is particularly good for mopping up the flavoured juices. Or go for wholegrain rice with a bit of bite.
Ingredients for Hungarian beef goulash Serves: 2
- 1 small onion
- 1 red pepper
- 1 carrot
- 1 medium peeled potato
- 250g beef stewing steak
- sunflower oil
- 2 tsp or 6g unsmoked paprika
- ½ tin chopped tomatoes
- 250ml beef stock
- 1 bay leaf
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp vinegar Chopped parsley (for garnish)
Equipment
Method for Hungarian beef goulash
- Cut all your vegetables into 1cm dice.
- In a medium saucepan, brown diced beef stewing steak in 1 tbsp sunflower oil over a high heat. It doesn’t need to be cooked through.
- Lift out with a slotted spoon and set aside.
- Reduce heat to medium and add another 1 tbsp sunflower oil to the pan. Fry the onion and red pepper for 5 minutes until softened.
- Stir in 1 sachet of unsmoked paprika and cook for another few minutes until aromatic.
- Add in diced carrot, potato, chopped tomatoes, the stewing steak, beef stock, bay leaf, salt and pepper. Stir, bring to a simmer and cook covered with a lid over a very low heat for 1 ½ - 2 hours until the beef is tender.
- Check regularly, adding a little more water if it starts to look dry.
- Remove bay leaf and stir in vinegar. Serve garnished with chopped parsley.
