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.
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Serves 4 people
700g chuck beef
3 tablespoons of olive oil
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)
600g fresh tomatoes, roughly chopped
1 medium green or red pepper, deseeded and cut into strips
150ml sour cream
Preparation for the Beef:
- Rinse and cut the beef into 4cm cubes.
- Heat up a non-stick pan/pot and add 2 tablespoon of olive oil into it.
- Brown the beef cubes (a bit at a time) on all sides.
- Dish out the browned beef cubes and set aside.
Preparation to cook the Goulash:
- Using the same pan, add 1 tablespoon of olive oil.
- Stir in the chopped onions and cook for about 5 minutes or until they turn a pale golden colour.
- Then add in the crushed garlic.
- Transfer the brown beef into the pan/pot.
- Sprinkle in the flour and paprika and stir to soak up the juices.
- Add in the tomatoes and season with some salt and pepper.
- Bring it to boil and then lower the heat to low and cook for 1 hour 15 minutes or till beef is tender.
- Stir in the stripped green/red peppers into the goulash and cook for a further 20 minutes.
Serving of the Goulash:
- 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.