Hungarian Goulash

A traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika. Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavour. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is my easy version of a very traditional dish from the heart of Hungary. This recipe is a casserole as opposed to a hearty soup

So let’s get into this melt in your mouth recipe and as they say in Hungary, edd meg!

Ingredients 

2 kg gravy/chuck or any cheap slow cook beef, cut in large rustic pieces

1/4 cup olive oil

1 large red capsicum, deseeded and roughly chopped

2 large onions, chopped roughly

4 carrots, peeled and chopped

1 x 400g can crushed tomatoes or 5 large ripe tomatoes peeled and chopped

4 garlic cloves, finely chopped

4 bay leaves

1 teaspoon caraway seeds

2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme.

3 tablespoons of sweet paprika

2 cups of dry white wine

1 litre beef stock

Sea salt and freshly ground black pepper

Cooking instructions

1. Using a heavy bottomed deep sauté pan or casserole dish, add half the olive oil and brown the beef all over then remove from the pan
2. Pour the white wine into the sauté pan and stir it to deglaze all the delicious browned beef flavour from the pan and add to the beef
3. Pour the remaining olive oil to the pan. Add the onion and cook gently until softened and lightly browned, add the garlic and stir until it starts to smell fragrant, add tomatoes, capsicum, carrots, herbs, paprika, stock and return the meat and wine to the casserole, season to taste
4. Increase the heat to high and cook for about 5-6 minutes until the sauce starts to thicken slightly
5. Reduce heat and simmer for around one and a half to two hours until the meat is tender

Sprinkle with parsley and serve piping hot straight from the oven with steamed rice and vegetables. If you like, you can add some sour cream to the goulash just before serving

 Serves 8 or two meals of 4 – like most slow cooked dishes, the flavour will enhance over time