[wpv-post-body view_template="structure-data"]

Recipe Category: Main Courses

Hungarian Goulash

A little jar of authentic Hungarian paprika brought back by my daughter from Budapest inspired me to make my version of this traditional hearty beef stew.

Serves: 8
Preparation Time: 30 minutes
Cooking time: 2 hours
  • 1/4 cup plain flour
  • 3 tablespoons Hungarian sweet paprika
  • sea salt and freshly ground black pepper, to taste
  • 2 teaspoons caraway seeds
  • 2 kg beef braising steak (chuck or gravy beef), cut into 2cm cubes
  • 2 tablespoons olive oil
  • 3 onions, cut into wedges
  • 4 cloves garlic, crushed
  • 2 red capsicum, cut into 2cm dice
  • 400g can peeled tomatoes (baby roma or cherry, if available)
  • 2 large carrots, peeled and cut into 1cm slices
  • 2 large potatoes, peeled and cut into chunks
  • 1 litre beef stock
  • 2 bay leaves
  • continental parsley, for sprinkling
  • buttered noodles, for serving

Combine flour, 2 tablespoons paprika, 1 tablespoon salt, caraway seeds and 1 teaspoon pepper in a large plastic bag. Add beef and toss until it is coated. Heat oil in a large heavy based Dutch oven and brown meat in two batches until browned all over, and remove. Add onions, garlic, capsicum and 1 tablespoon paprika to pan and sauté until softened. Add tomatoes, carrots, potatoes, stock and bay leaves and bring to the boil. Cover and bake at 180°C for 2 hours until meat is very tender. Return to stovetop and simmer uncovered for 10-15 minutes until slightly thickened. Season to taste, sprinkle with parsley and serve with buttered noodles.

Recipe Type: Casserole, Slow Cooked, Stews

Author: Naomi Crisante
Date Created: 09/07/2019