Hungarian goulash recipe

Make this hearty beef goulash to feed the household on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Nutrition and added info

Nutrition: per serving


Almost certainly the most extensively-utilized oil in cooking, olive oil is pressed from fresh olives. It’s…

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A spice which is central to Hungarian cuisine, paprika is manufactured by drying a specific kind of…

  • 2 big tomatoes, diced
  • 75ml dry white wine
  • 300ml beef stock, property-produced or shop-bought
  • 2 tbsp flat-leaf parsley leaves
  • 150ml soured cream
  • Heat oven to 160C/140C fan/gasoline three.

    Heat one tbsp olive oil in a flameproof casserole dish or heavy-primarily based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown effectively in three batches, adding an further 1 tbsp oil for every batch. Set the browned meat aside.

    Include in the remaining 1 tbsp oil to the casserole dish, followed by one big thinly sliced onion, two finely chopped garlic cloves, 1 green pepper and one red pepper, both finely sliced. Fry until finally softened, close to 5-ten mins.

    Return the beef to the pan with two tbsp tomato pure and 2 tbsp paprika. Cook, stirring, for 2 mins.

    Include in two big diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr thirty mins – two hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, getting rid of the lid after 45 mins.

    Sprinkle more than 2 tbsp flat-leaf parsley leaves and season effectively with salt and freshly ground pepper. Stir in 150ml soured cream and serve.