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 |
Ingredients
- 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
Method
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 |