Friday 22 March 2013

Goulash Recipe

Goulash, originally from Hungary (though there are also German, Austrian and Romanian variants) is one of the world's great stews. Like all stews, once it's in the oven you can forget about it as you get on with preparing your other dishes.

Traditionally goulash is served with rice or noodles (spaetzle noodles in Germany) but I like this one served with mashed potatoes. It may be heresy, but it tastes wonderful!


Serves: 4
Traditional Hungarian goulash served in a bowl.


1 large onion, chopped
1 tbsp oil
1 1/2 tbsp smoked paprika
1 tsp caraway seeds (optional)
400g (14 oz) tin of chopped tomatoes
1 tbsp preserved Jalapeño chillies, chopped
2 preserved red bell peppers, chopped
500g (1 lb) stewing beef, cubed
100ml (2/5 cup) beef stock
1 red bell pepper, de-seeded and sliced
1 green bell pepper, de-seeded and sliced
1 tbsp cornflour (cornstarch)
6 tbsp soured cream


Heat the oil in a pan, add the onion and fry until soft. Stir in 1 tbsp of the paprika and the caraway seeds then add the tomatoes, chillies and preserved red bell peppers. Stir in the tinned tomatoes then bring to a simmer and pour into an oven-proof casserole.

Add the beef and the beef stock then cover and transfer to an oven pre-heated to 150ºC (300ºF, Gas Mark 2) and cook for about 110 minutes. At this point add the bell peppers then return to the oven and cook for 20 minutes more.

At this point, mix the cornflour (cornstarch) with 3 tbsp water to form a smooth slurry. Stir this into the casserole and cook for 10 minutes more, or until the sauce has thickened.

Remove from the oven and ladle onto warmed serving plates. Accompany with mashed potatoes and serve the goulash garnished with a spoonful of sour cream and sprinkled with the remaining paprika.

For more classic Hungarian recipes, please visit the Celtnet Hungarian recipes and information page.

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