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–+ servings

Hungarian Goulash

Pete Goffe-Wood
Foodie's delight | From the Chef's kitchen
Print Recipe
Course Beef
Servings 4

Ingredients
  

  • 1 kg Beef chuck or stewing beef
  • 100 ml Coconut oil
  • 2 Onions, thinly sliced
  • 3 cloves Garlic, finely chopped
  • 3 Red peppers, seeded and neatly chopped
  • 2 tbsp Tomato puree
  • 2 tbsp Paprika
  • 4 Tomatoes, blanched, peeled and roughly chopped
  • 600 ml Beef stock
  • 3 tbsp Flat leaf parsley, roughly chopped
  • 150 ml Sour cream or crème fraiche

Instructions
 

  • Heat 1 tbsp coconut oil in a flameproof casserole dish or heavy-based saucepan. Season the beef with salt and pepper and then brown in pan, do it in three batches, adding a little extra oil for each batch. Set the browned meat aside.
  • Add in the remaining oil to the casserole dish, followed by the sliced onion, finely chopped garlic and diced red peppers. Fry until softened, around 5-10 minutes.
  • Return the beef to the pan with the tomato purée and paprika. Cook, stirring, for 2 minutes. Add the roughly chopped tomatoes, followed by the beef stock. Cover and bake in the oven for 1½-2 hours at 150°C.
  • Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes. When the beef is soft season to taste with salt and pepper.
  • To finish add the chopped flat-leaf parsley leaves, then add a dollop of sour cream or crème fraiche and serve with mixed salad of your choice.

Notes

Leftover goulash can be thinned out with more beef stock for a hearty soup for lunch the following day.
Keyword beef chuck, beef stock, coconut oil, Crème Fraîche, flat leaf parsley, garlic, Onion, paprika, pepper, red pepper, salt, sour cream, stewing beef, tomato puree, tomatoes
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