I’ve always wanted to cook goulash and was inspired to do so after a visit to our house the other night by three Hungarians :-). Actually now I have created my own goulash I need the Hungarians to visit again and show me how they cook theirs! All in the interests of research of course!
I know we are getting to the end of winter but there still some chilly nights when a steaming bowl of spicy beef goulash just hits the spot and lifts the spirits after a hard day :-). Somehow it just evokes cosy home.
I’ve put together my own recipe and would like to share it with you. Enjoy!
2 tbsp olive oil
600 g braising steak, cut into chunks
1 large onion, thinly sliced
2 cloves of garlic, finely chopped
1 large red pepper, deseeded and thinly sliced
1 can of chopped tomatoes
1 tbsp tomato purée
1.5 tbsp paprika
250 ml beef stock, home-made or shop-bought
Black pepper to taste
150 ml soured cream
Some cooked rice
1. Preheat the oven to 170°C/gas 3.
2. Heat the olive oil in a pan for a minute or so on a high heat, brown off the beef, in batches and remove with a slotted spoon. Put to one side.
3. Turn the heat down and add the onion and cook until softened then add the garlic for a minute or so.
4. Return the beef to the pan with the chopped tomatoes, stock, tomato purée and paprika. Add ground black pepper to taste.
5. Put mixture into a casserole dish with a lid and bake for 1 hour 30 minutes.
6. Remove from the oven and add the sliced pepper and cook for a further 30 minutes.
7. Serve with some rice and a dollop of sour cream