Hungarian Beef Goulash
Goulash is another of those food words I love, it rolls off the tongue and makes me feel like I should be in the middle of a spy movie or something, it's a very intoxicating dish to me but is probably an average dish to your normal Hungarian - lucky them is all I can say! The richness of the ingredients combined with the long slow cooking time means that you end up with a flavoursome, smokey, hefty dish that you can't help but love.
The main spice is paprika in this dish, which is a mixture of ground up fruits and peppers, this creates a luxurious base for the beef to immerse itself in.
Don't be scared off by the long cook time, just plan well ahead. This would also be an amazing dish to try in a slow cooker
This Hungarian Beef Goulash, includes peppers, carrots, potatoes, sun dried tomatoes, onion and of course beef and lots of paprika! Its a real journey of rich, feisty flavours! Enjoy!
- 2 Medium carrots, Chopped (or 5 small)
- 2 Medium Potatoes, Roughly Cubed
- 2 Beef stock cubes, Mixed with 1.5 pints boiling water
- 500g Beef, Cubed
- 1 Sun dried tomato piece
- 2tblsp Ketchup (not shown in photo), Can use tomato puree instead
- 3 Mini peppers, Or 1 large one
- 25g Flour
- 25g Paprika
- 2 Medium, Onions
- Small Handful Parsley, Chopped
- Heat oven 200c / 400f
- Heat butter in large pan, add beef, add onions and peppers. Cook for 2 minutes.
- Add Paprika and flour. Mix. Transfer to casserole dish (dutch oven), and put in oven uncovered for 10 minutes.
- Remove from oven, transfer back to pan, add sun dried tomatoes and ketchup (or tomato puree of using). Add stock, bring to boil and season.
- Return to casserole dish, add potatoes, carrots cover with lid and return to oven.
- Cook for 1.5 to 2hours - or until vegetables are tender. Sprinkle with parsley and serve and enjoy!