We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Gulyas (goulash)
0 Likes
Prep Time: 20 minutes
Cook Time: 140 minutes
Total Time: 160 minutes
Delicious Hungarian slow-cooked comfort food for the whole family, perfect for meal prepping.
Ingredients:
1.5kg beef chuck steak, cut into 3cm pieces
1red onion, finely chopped
1 large green capsicum, halved, deseeded, cut into 1cm-thick slices
2garliccloves, finely chopped
1 tsp caraway seeds
15.00 gm sweet paprika
500g Baby Coliban (Chat) potatoes, quartered
125ml (1/2 cup) white wine
1 x 400g candiced tomatoes
375ml (1 1/2 cups) beef stock
Sour cream, to serve
Choppedfresh continental parsley, to serve
Instructions:
Season the beef generously with salt and pepper. Heat half of the oil in a large saucepan over medium-high heat. Add one-third of the beef and cook, turning occasionally, for 3-4 minutes until browned. Transfer to a plate. Repeat this process in 2 more batches with the rest of the beef, making sure to reheat the pan in between each batch.
Heat the remaining oil in the pan until sizzling. Cook the onion and capsicum until golden and fragrant. Stir in the garlic and caraway seeds until aromatic. Take the pan off the heat, then add the paprika and stir well. Return to medium-high heat and coat the potato evenly.
Combine the beef, wine, tomato, and stock in the pan, then simmer on low heat, covered, for 2 hours until the beef is tender. Season with salt and pepper to taste before serving.
Serve by dividing the mixture among individual serving dishes and garnish with a dollop of sour cream and a sprinkle of fresh parsley.