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Beef Goulash (Gulyas)
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
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 |
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