Updated: Jan 30
Just looking at Hungarian Goulash makes me Hungry. Not Hungarian, yet a neighbour from Poland, where we love good Goulash and enjoy it in winter months with good ''pajda'' of bread. We also love to eat it with pasta or ziemniaki, binge on it for two or three days while smashing some vodka too. What could go wrong?
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This recipe makes: 6 portions
Preparation time: 35minutes
Cooking time: 1-2h
500g (1.1 pounds) of diced beef, stewing cut (lean chuck works well)
2 medium white onions, medium dice
2 medium carrots, peeled and sliced
3 garlic cloves, sliced
3 bell peppers (red, yellow and green) big dice
1L of beef stock
200g (7oz) of chopped tomatoes
splash of red wine for deglazing
1tsp of paprika
1tsp of smoked paprika
1/2tsp caraway seeds
2tbsp of vegetable oil
1tbsp of butter
1tbsp of plain flour
salt and black pepper to taste
parsley for garnish
Preheat the fan oven to 200C (392F).
In a large bowl, mix diced onions, peppers, garlic, 1tbsp of vegetable oil, 1tsp of paprika, 1tsp of oregano, sprinkle of salt and black pepper. Transfer vegetables onto a baking tray and roast in the oven for 15-20 minutes.
In the meantime, combine diced beef with 1tbsp of vegetable oil and divide it into two parts. Sear each batch on the high heat frying pan to brown the meat. Once ready transfer into a medium-sized pot. Add a splash of red wine to deglaze the frying pan and transfer it to the master pot.
Add your roasted vegetables plus the sliced carrots into the pot with the meat, cover with the beef stock and season with 1tsp of smoked paprika and 1tsp of marjoram and caraway seeds. Bring to the boil and reduce to simmer, cover the pot with a lid and cook until meat is nice and tender (1h-2h depending on what cut of beef is used)
When ready, take off the lid, add chopped tomatoes and adjust the seasoning with salt and black pepper.
In a small pan melt 1tbsp of butter and combine with 1tbsp of plain flour. Stir the roux into the Goulash to thicken.
Serve with toasted sourdough bread and garnished with freshly chopped parsley. Add chilli for some kick or soured cream to break the flavours. Also delicious to serve over pasta, boiled potatoes or pearl barley. Smacznego!
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