This Hungarian goulash is a hearty and comforting dish, perfect for a cosy family meal. The tender beef, vibrant peppers, and creamy soured cream make this dish full of flavour. It’s easy to prepare and cooks slowly to bring out all the delicious tastes.
Ingredients Needed:
- 2 tbsp sunflower oil
- 1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
- 2 large onions, sliced
- 1 garlic clove, crushed
- 1 tbsp plain flour
- 1 tbsp paprika, plus extra to garnish
- 600 ml (1 pint) beef stock
- 1 x 400 g can tomatoes
- 2 tbsp tomato purée
- Salt and black pepper
- 2 large red peppers, halved, deseeded, and cut into 2.5 cm (1 in) pieces
- 4 potatoes, peeled and quartered
- 150 ml (1/4 pint) soured cream
How To Make Hungarian Goulash:
- Brown the Beef: Heat the sunflower oil in a large flameproof casserole. Add the beef in batches and cook over high heat until browned.
- Cook the Onions and Garlic: Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently for a few minutes until soft but not coloured.
- Make the Sauce Base: Add the flour and paprika, stirring for 1 minute. Pour in the stock and bring to a boil, stirring constantly.
- Simmer the Beef: Return the beef to the casserole. Add the tomatoes and tomato purée, then season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 160°C (140°C fan, Gas 3) for 1 hour.
- Add the Veggies: Add the red peppers and potatoes, then continue cooking for another hour or until the potatoes and meat are tender.
- Finish and Serve: Taste for seasoning and serve with a tablespoon of soured cream, sprinkled with a little paprika.
Recipe Tips
- Make sure to brown the beef in batches over high heat. This adds extra flavour to the dish and ensures the meat stays tender.
- If you prefer a spicier dish, add extra paprika or a pinch of cayenne pepper for a bit of heat. You can always adjust it to your taste!
- Allow the dish to cook gently in the oven. This slow cooking method helps tenderise the beef and brings out the rich flavours of the sauce.
- Let the goulash sit for a few minutes before serving. This helps the flavours to meld together and improves the overall taste.
How To Store & Reheat Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat on the stovetop over low heat until warmed through, or in the microwave for 2-3 minutes, stirring halfway.
Can I Make Hungarian Goulash In A Slow Cooker?
Yes, you can cook it in a slow cooker! After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker, add the rest of the ingredients, and cook on low for 6-8 hours.
What Can I Serve With Hungarian Goulash?
Goulash pairs wonderfully with mashed potatoes, rice, or crusty bread. You can also serve it with a side of sautéed greens or a simple salad for a well-rounded meal.
Can I Use A Different Cut Of Beef?
Yes, you can use other cuts of beef, such as chuck or brisket, if braising steak is not available. Just ensure that the meat is cooked slowly to make it tender.
Try More Recipes:
Mary Berry Hungarian Goulash
Description
This hearty Hungarian goulash is packed with tender beef, sweet red peppers, and potatoes, all simmered in a rich paprika sauce. Topped with a dollop of creamy soured cream, it’s a comforting and flavourful meal perfect for family dinners. Easy to make and sure to impress!
Ingredients
Instructions
- Brown the Beef: Heat the sunflower oil in a large flameproof casserole. Add the beef in batches and cook over high heat until browned.
- Cook the Onions and Garlic: Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently for a few minutes until soft but not coloured.
- Make the Sauce Base: Add the flour and paprika, stirring for 1 minute. Pour in the stock and bring to a boil, stirring constantly.
- Simmer the Beef: Return the beef to the casserole. Add the tomatoes and tomato purée, then season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 160°C (140°C fan, Gas 3) for 1 hour.
- Add the Veggies: Add the red peppers and potatoes, then continue cooking for another hour or until the potatoes and meat are tender.
- Finish and Serve: Taste for seasoning and serve with a tablespoon of soured cream, sprinkled with a little paprika.