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Hungarian Goulash
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This Hungarian goulash is a spicy beef stew made with carrots, tomatoes, and potatoes. Paprika is the star ingredient is this hearty stew bringing a delicious tangy heat.
Ingredients
Method
Ingredients
- 2 tbsp butter, or pork lard if you can find it
- 2 large brown onions, chopped
- 700g stewing steak, sliced into medium chunks
- 1 red bell pepper, sliced into 1cm slices
- 1 tomato, diced
- 1 tbsp Bart minced garlic
- 2 tbsp Bart paprika
- ½-1 tsp Bart hot chilli powder (optional, if you like spice)
- ½ tsp salt
- ¼ tsp ground black pepper
- 600ml beef stock
- 1 Bart bay leaf
- 1 carrot, peeled and diced
- 1 medium potato, peeled and sliced into medium chunks
Method
1. Melt the butter in a large heavy bottomed saucepan or casserole dish over a medium-high heat. Add the onions and cook until starting to brown, stirring often. Add the steak and cook for a further 10 minutes, or until starting to brown. Add the bell pepper, tomato, and garlic and cook for a further 7 minutes.
2. Take the pot of the heat and stir through the paprika, chilli powder (if using), salt, and pepper.
3. Pour in the beef stock and add in the bay leaf. Return to the heat and bring to the boil. Reduce the heat, cover, and simmer gently for 40 minutes.
4. Stir through the carrots and potatoes, cover again and simmer for a further 40 minutes, or until the beef is tender.
5. Taste and adjust the seasoning, remove the bay leaf, and serve.
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