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Hungarian Goulash

Updated February 23, 2016
(1 Votes)

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This warming winter stew makes a great main course for entertaining, since it can be made well in advance. Good with buttered tagliatelle.

Nutritional Benefits : Low GI

Freezing Information: Freeze without the sour cream for up to 3 months.

Makes6 servings

Preparation Time25 min

Preparation Time - Text25 mins

Cooking Time2 min

Cooking Methodstewing

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturebubbly, meaty, rich, savory

Ingredients

  • 4 tbsp vegetable oil
  • 2 lb (900g) beef chuck, cut into 1in (2.5cm) cubes
  • 2 large onions, thinly sliced
  • 2 red bell peppers, seeded and chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp paprika, plus more to garnish
  • One 14.5 oz (411g) can chopped tomatoes, drained
  • 2 tbsp tomato paste
  • 1 tbsp all purpose flour
  • 1¼ cups beef stock
  • 1 tsp chopped thyme
  • Salt and freshly ground black pepper
  • 2/3 cup sour cream

Instructions

Preheat the oven to 325°F (160°C). Heat 2 tbsp of the oil in a large flameproof casserole over medium-high heat. Add the beef in batches, and cook for about 5 minutes, turning occasionally, until browned.

Add the remaining oil to the casserole and reduce the heat to medium. Add the onions, peppers, and garlic, and cook, scraping up the bits in the casserole, about 5 minutes, until the onions are transparent. Add the paprika and stir for 1 minute.

Stir in the tomatoes and tomato paste. Dissolve the flour in ¼ cup of the stock, then stir into the casserole with the remaining stock and thyme, and season to taste. Bring to a boil, stirring often.

Cover tightly. Bake for 2 hours, or until the beef is tender.

To serve, spoon the goulash into individual bowls. Top each with a generous dollop of sour cream and sprinkle with a little paprika.

Variation

With Potato Dumplings

Combine 2 cups of mashed potatoes with 1 beaten egg, 3 tbsp all-purpose flour, 3 tbsp semolina (pasta) flour, and ½ tsp caraway seeds. The mixture should hold its shape; if not, add flour. Shape into 12 balls and refrigerate for 20 minutes. Cook for 15 minutes in a pot of simmering water, until fluffy.

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