22
April

Beef Goulash (Gulyas)

Categories:Casseroles and Stews, Main Courses
Tags:, , , ,
madnad

I am not really a fan of anything with a spicy (chilli) heat to it, but I do like things with a lot of flavour, and the following recipe does not disappoint!

Even the large quantity of paprika in this traditional Hungarian dish has its punch toned down by a lovely creamy dollop of sour cream.

My husband has been pestering me to make Gulyas ever since he saw The Hairy Bikers make some on their Bakeation tour around Europe. I paired this dish with a couple of the sour-dough rolls I made this afternoon, to mop up all those tasty juices.

Beef Goulash

Print recipe
Beef Goulash
Serves 4
Website Mutherfudger

Ingredients

  • 1kg Stewing Steak
  • 2 tablespoons Plain Flour
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • Vegetable Oil
  • 2 Medium Onions (diced)
  • 4 Medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 1 Red Pepper (de-seeded and diced)
  • 5 cloves Garlic (crushed)
  • 5 tablespoons Paprika (smoky)
  • 2 tablespoons Caraway Seeds
  • 60g Tomato Puree
  • 3 Bay Leaves
  • 2l Beef Stock
  • 4 Medium Potato (peeled and diced)
  • Dollop Sour Cream

Directions

1. Trim the meat of any excess fat and cut into bite sized pieces
2. Mix the flour, salt and pepper in a bowl and toss the pieces of beef until coated.
3. Heat some oil in a frying pan and brown the meat in batches until the edges are a little caramelised, setting aside once done.
4. Heat more oil at the bottom of a large stew pot and add the celery, carrots, onions, garlic and pepper. Cook for about 10 minutes until slightly softened.
5. Add the stock, beef, paprika, caraway seeds, bay leaves and tomato puree
6. Cover then simmer for 1½ hours. Add the potato and simmer uncovered for a further hour
7. Take out the bay leaves, and serve in bowls with a dollop of sour cream and some fresh crusty bread

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Teriyaki Pork Belly and Sweet Potato
Beef Casserole
Pork and Squash Stew
Smoked Fish Florentine Bake
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One Comment

  1. Jonathan BlakesReply
    January 29, 2013 at 11:33

    Did a variation of this too, with green peppers and a lot less paprika (but still enough). Beef shin was a great cut to use: http://www.guardian.co.uk/lifeandstyle/2011/oct/21/goulash-pasta-soup-recipes-whittingstall

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