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Goulash
Goulash is a traditional Hungarian recipe for a classic stew of braising steak with onion, potatoes, and tomatoes cooked in a mix of beef stock and red wine with paprika. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Goulash.
prep time
30 minutes
cook time
190 minutes
Total Time:
220 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesBeef RecipesVegetable RecipesHungary Recipes
Goulash is a Hungarian dish and the name derives from the Magyar word
Gulyás meaning herdsman. This dish, therefore is a herdsman's stew and was traditionally cooked in a cauldron called a
bográc
Ingredients:
450g braising steak, trimmed and cut into 2cm cubes
1 medium onion, thinly sliced and chopped
2 medium potatoes, peeled and diced (2cm dice)
50g flour
200g chopped tomatoes (tinned is fine)
1 medium red bell pepper, de-seeded and sliced into strips
3 tbsp olive oil
1/2 tsp freshly-ground
black pepper
1 garlic clove, sliced and crushed
2 tsp sweet paprika
1/2 tsp ground
allspice
120ml beef stock
100ml red wine
1/2 tsp dried mixed herbs
Method:
Mix the flour and pepper together, spread on a plate and roll the beef in this until coated. Add 2 tbsp olive oil to a large frying pan over medium heat and use to fry the beef for about 3 minutes, stirring continually to ensure the meat is browned on all sides. Set aside once done.
Add the remaining oil to the pan and fry the onions and garlic until just softened (about 2 minutes). Transfer the onions to an oven proof casserole then add the meat, potatoes, tomatoes, paprika, stock, allspice, wine and herbs. Stir to mix thoroughly then cover and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook for 2 hours.
About half way through the cooking process take the casserole out of the oven and stir the ingredients. Return to the oven for a further 50 minutes. Take out again and add the sliced bell peppers. Return to the oven and cook for a further 10 minutes.
Serve with rice and a dollop of sour cream.
