DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 3

Recipe: Hungarian Goulash

I first tried cooking this dish when I was living in London using Delia Smith’s Cookbook as my guide and it turned out to be super delicious and my family and I fell in love with this dish ever since. This is a fairly easy dish to prepare and it won’t mind hanging around if your guests are late. It goes so well with some crusty bread or rice.

So is Hungarian goulash a soup or a stew? Well, it is somewhere in between. If cooked in the proper way, goulash has a nice and evenly thick consistency, almost like a sauce. Top it with some sour cream and sprinkle a little more paprika and it will make a perfect dish.

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Serves 4 people

 

INGREDIENTS:

20160504_162228

700g chuck beef

3 tablespoons of olive oil

20160504_164950

2 large onions, roughly chopped

2 cloves of garlic, crushed

1 round tablespoon plain flour

2 to 3 tablespoons of Hungarian paprika (I used smoked paprika)

20160504_164957

600g fresh tomatoes, roughly chopped

1 medium green or red pepper, deseeded and cut into strips

150ml sour cream

Salt

Black pepper

 

 

METHOD:

Preparation for the Beef:

20160504_162847

  1. Rinse and cut the beef into 4cm cubes.
  2. Heat up a non-stick pan/pot and add 2 tablespoon of olive oil into it.
    20160504_165556
  3. Brown the beef cubes (a bit at a time) on all sides.
  4. Dish out the browned beef cubes and set aside.

 

Preparation to cook the Goulash:

  1. Using the same pan, add 1 tablespoon of olive oil.
  2. Stir in the chopped onions and cook for about 5 minutes or until they turn a pale golden colour.
  3. Then add in the crushed garlic.
  4. Transfer the brown beef into the pan/pot.
    20160504_171626
  5. Sprinkle in the flour and paprika and stir to soak up the juices.
    20160504_171823
    20160504_171940
  6. Add in the tomatoes and season with some salt and pepper.
  7. Bring it to boil and then lower the heat to low and cook for 1 hour 15 minutes or till beef is tender.
    20160504_190237
  8. Stir in the stripped green/red peppers into the goulash and cook for a further 20 minutes.

 

Serving of the Goulash:

  1. Just before serving, dish the goulash into a bowl and top a notch of sour cream and sprinkle a little more paprika over it. Serve with some crusty bread or rice.
Advertisements
This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

by

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

3 Comments

  1. Oh wow, there aren’t enough words for how much I love goulash! I’ve started putting a little cumin in, it gives it a really rich, kind of exotic flavour.

    Man I’m hungry now…

    Like

  2. Fan Lee says

    Hi Josephine, thanks for sharing your recipes and I love them all. For this recipe, can I omit the sour cream or replace it with milk ?

    Like

    • Hi Fan, the highlight of this dish is the sour cream in the goulash. So I wouldn’t suggest omitting it. Replacing it with milk will alter the taste. Hope this helps. 😀

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s