A slow-cooked beef stew with the pizzazz of paprika and some sweet freshness from the red peppers, this Hungarian beef goulash recipe is a great way to make a substantial and delicious stew from cheaper cuts of beef. You can also cook it with lamb, veal or pork, but always choose the tougher stewing cuts, as they are what produce the rich, thick gravy with long, slow cooking.
This goulash recipe uses onions, tomatoes, potatoes and peppers as vegetables, but potatoes, carrots, celery and parsnips are all authentic additions to Hungarian goulash, which is really a stew of whatever is available and in season.
Recipe for Hungarian Beef Goulash
700g / 1 ½ lb stewing steak
1 clove garlic, finely chopped
1 tablespoon olive oil
1 tablespoon plain flour
1 tablespoon Hungarian paprika
400g / 14oz tin tomatoes
2 large potatoes or several smaller ones, peeled and cut into chunks
1 medium red pepper
salt and pepper
150 ml / ½ cup sour cream
Chop the onions roughly and cut the beef into cubes of about 3cm / 1 inch. Heat the oil in a casserole and cook the meat in it in batches until browned on all sides. Remove to a warm plate as each batch is browned.
Cook the onions in the same pot for about 5 minutes until they are light golden.
Return the meat to the casserole and add the garlic. Sprinkle in the flour and paprika and stir well until they have soaked up the juices and cooked for 1 minute.
Add the tin of tomatoes, stirring well, then season with salt and pepper and add the cut up potatoes.
Cook in a pre-heated oven at 140C / 275F for two hours.
De-seed and slice the red pepper and add it to the casserole. Return it to the oven for another 30 minutes.
Serve with a dollop of sour cream on top or swirled in. and a sprinkling of paprika. Accompany the goulash with egg noodles or rice.
You can increase the amount of paprika according to personal preference.
Instead of a tin of chopped tomatoes use a tablespoon of tomato puree for colour, which leaves more room for the paprika flavour to shine.
Vary the vegetables you use, according to season.
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