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Hungarian goulash
Hungarian goulash
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Prep Time:
10 minutes
Cook Time:
145 minutes
Total Time:
155 minutes
Cozy up with a comforting bowl of Hungarian goulash this winter.
Ingredients:
  • 125.00 ml plain flour
  • 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
  • 36.40 gm olive oil
  • 1 large brown onion, halved, thinly sliced
  • 10.00 gm paprika
  • 425g can Condensed Tomato Soup
  • 200g button mushrooms, sliced
  • Cooked pasta, to serve
  • Sour cream, to serve
  • Chopped flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 160C. In a shallow dish, combine flour with salt and pepper. Gently coat the steak with the seasoned flour.
  • In a hot frying pan, sear the steak in batches with additional oil as needed until nicely browned, then transfer to a large ovenproof casserole dish.
  • Heat 2 teaspoons of oil in a pan, then sauté onion and garlic over medium heat until soft, about 3 to 4 minutes. Stir in paprika, soup, and 1/2 cup water, bring to a boil. Pour the mixture over the steak, cover the dish, and bake for 1 1/2 hours.
  • Take the casserole out of the oven and gently mix in the mushrooms. Cover it and bake for an additional 30 minutes or until the steak is tender. Finally, season with salt and pepper to taste.
  • Divide the pasta evenly into shallow serving bowls. Spoon the casserole over the pasta, then garnish with a dollop of sour cream and a sprinkle of fresh parsley. Serve and enjoy.

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