A delicious and hearty meal, Hungarian Goulash is a traditional dish that should feature on our meal plans at least once a week! The recipe is easy and the ingredients very straight-forward. Cook slowly for the ultimate in tender meat and taste!
- 550–850g Red Meat (approximate – more or less is fine) (can use Rump/Sirloin/T-Bone)
- 2 tablespoons flour
- 1/2 tablespoon salt
- Freshly cracked black pepper
- 4 tablespoons cooking oil (divided)
- 1 tablespoon butter
- 6 small garlic cloves (or 3 large), crushed
- 2 tablespoons Paprika
- 2 large onions
- 1 teaspoon Caraway Seeds ( or substitute with 1/2 teaspoon Fennel seeds)
- 1 teaspoon dried Marjoram (or substitute with Thyme)
- 3 tablespoon tomato paste
- 1 Bay leaf
- 2 1/2 – 3 cups beef broth
- Optional: 1 tablespoon Worcestershire Sauce
- Optional: 1 cup sour cream for serving
- Chop meat into cubes and sprinkle with flour, salt and a few good grinds of black pepper.
- Add 2 tablespoons olive oil and 1 tablespoon butter into a large pot, and using medium to high heat, brown the meat in 2-3 batches (depending on how much meat you have and size of pot). If you put all the meat in the pot at once, you run the risk of the meat “sweating” and producing too much liquid and you will battle to brown it, so make sure to add just enough beef cubes to cover the base of the pot and reserve the rest for the next batch. Be careful not to burn the flour on the bottom of the pan.
- Once the meat has browned, remove from the pot and set aside.
- If necessary, deglaze the pan of any flour/meat residue using a little water (like a quarter cup or so) , pour into a cup and you can add it back to the pot later for some lovely extra flavour.
- Add 2 tablespoons cooking oil to the pot and on medium heat, fry the onions and garlic until soft and translucent.
- Mix in the the Paprika, Marjoram and Caraway seeds and cook for 1-2 minutes.
- Add the tomato paste and mix through.
- Add the meat back to the pot.
- Add the beef stock and Bay leaf and stir the mixture. Add the optional Worcestershire Sauce.
- Cover with foil or ovenproof lid and place in the oven. Cook on 160C or 320F for 3-4 hours or even longer – until meat is tender, falls apart easily and the fluid has reduced into a tasty sauce. Alternatively, cook on the stovetop on low heat (just a simmer) for 1 1/2 – 2 hours, stirring occasionally to make sure the bottom is not burning.
- Serve on a bed of mashed potato, pasta or rice and add a dollop of sour cream to the top of the Goulash for another layer of incredible flavor.