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Hungarian Beef Goulash

This flavoursome Eastern European stew is the ultimate winter casserole dish. Serve with crusty bread to mop up the delicious sauce.

Hungarian Beef Goulash

Serves 5-6

1kg rump steak or chuck steak, 

cut into large pieces 

3-4 tbsp plain flour

2 tbsp olive oil

1 large onion, sliced

2 tsp paprika

1 tsp caraway seeds 

4 garlic cloves, finely crushed

2 tbsp tomato paste

2 cups liquid beef or chicken 

stock

150g roasted red capsicums, 

seeds removed, sliced 

½ cup sour cream

¼ cup parsley, finely chopped

300g egg pasta

cornichons and crusty bread, to serve

 

Toss the steak in flour, shake away excess. Heat 1 tablespoon oil in a large deep heavy-bottomed saucepan or stove-top casserole dish. Add meat in batches; cook until well browned all over. Drain on absorbent paper.

Heat remaining oil in the same pan and sauté onion, paprika and caraway seeds until the onions are soft, about 10 minutes. Add garlic and tomato paste to the pan and cook, stirring over heat for a further minute.

Add liquid stock and bring to a simmer for 5-7 minutes.  Season to taste. Reduce heat to very low and add meat and capsicum. Cover and cook on the lowest heat for 45 minutes stirring occasionally. Remove from the heat and stir through sour cream and parsley. Cook pasta in a large saucepan of salted boiling water for 13-14 minutes or until al dente.

Serve the goulash with pasta, cornichons and the crusty bread.

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