Save to your scrapbook
Beef Goulash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Beef Goulash
More of a soup than a stew, beef goulash has to be Hungary's most renowned dish. Recipes for it vary considerably – some are very simple, some are padded out with vegetables. This one is based on the stew I ate in the paprika fields of Kalosca.
- Preparation time: 20 minutes
- Cooking time: 155 minutes
-
Total time:
2 hours 55 minutes
Serves: 6
Ingredients
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- ½ celeriac, peeled and cut into small dice
- 2 tbsp lard
- 1kg stewing beef, cut into 2.5cm cubes
- 2 tbsp paprika
- 6 sprigs parsley, finely chopped
- 1 tsp caraway seeds
- 2 bay leaves
- 1 clove garlic, crushed
- 2 green peppers, deseeded and cut into strips
- 225g tomatoes, skinned, deseeded and roughly chopped
- 2 tbsp tomato purée
- 2 dried red chillies
Method
- Sweat the onion, carrot and celeriac in the lard in a large pan over a low heat for 10 minutes. Now add the beef and fry for a further 5 minutes or so. Stir in the paprika, parsley, caraway seeds, bay leaves, crushed garlic, green peppers, tomatoes, tomato purée, chillis if using, salt and pepper and enough water (about 1½ litres) to cover the whole lot generously (remember this is more of a soup than a stew). Bring up to the boil and simmer for 2 hours, stirring occasionally and adding more water if necessary. Now add the potatoes and simmer for a further 10 minutes. Stir in the broken spaghetti and simmer for a final 8–10 minutes until tender. Discard bay leaves. Serve in deep bowls.
Drinks recommendation
The savoury, slow-cooked beef and the tangy sweetness of the carrots and tomatoes work a treat with a silky, ripe, southern French red wine.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1686.152kJ 403.0kcal |
|---|---|
| Fat | 15.0g |
| Saturated Fat | 5.9g |
| Sugars | 9.2g |
| Salt | 0.4g |
This recipe was first published in October 2006.
Average user rating