Goulash is a Hungarian dish, a soup or stew, made with browned beef, or other red meats like lamb, and vegetables. It has spices, including paprika powder. It is a mishmash of various ingredients and can be served on noodles or boiled/mashed potatoes or boiled rice. Traditionally, it contains bits of dough added towards the end of cooking. Serves 2-4
750 gm. Beef (stewing steak cut in large chunks)
25 ml. Extra Virgin Olive Oil for frying
2 onions thinly sliced
3 peppers red and green, diced into large pieces
3 tsp. smoked paprika powder
3 tsp. garlic purée
2 tsp. dried oregano
1 tsp. dried mint
1 tsp. English mustard powder
1 tsp. black pepper
1 tsp. sea salt
1/4 tsp. cinnamon powder
1/4 tsp. chilli powder
2 tbsp. Worcestershire Sauce
3 tbsp. red wine vinegar
2 beef stockpots or stock cubes or granules
2 chopped tomatoes, about 400gm.
1 litre hot water
Fry the beef in oil until nicely coloured. You may find moisture comes out but keep cooking until it dries up again and colours well.
Add the onions and mix in,
Add the peppers, mix and cook to soften a little
Add the smoked paprika, garlic purée, oregano, mints, mustard, black pepper, sea salt, cinnamon, chilli powder, stockpots and mix in well.
De-glaze the pan with the Worcestershire sauce and red wine vinegar.
Add the hot water and chopped tomatoes.
Cook on a low-medium heat for about 3 hours to give the beef time to really soften.
Serve once the meat is nice and tender and the sauce has thickened up.
This dish is suitable for coking in a slow cooker.
Also see Soup Selection.