Hungarian Style Goulash
From DonSpain 7 years agoIngredients
- 4tbsp Extra Virgin Olive Oil shopping list
- 15g/½oz butter shopping list
- 45g/1½oz Pancetta - chopped shopping list
- 450g/1lb Braising Steak - cut in thin slices or strips shopping list
- 1 clove Garlic - finely chopped shopping list
- 1 Onion - thinly sliced shopping list
- ½ Red Pepper - cut into slices shopping list
- ½ Green Pepper - cut into slices shopping list
- 1 stick celery - chopped shopping list
- 2 Tomatoes - peeled and chopped shopping list
- 250ml/8fl oz beef stock shopping list
- 1tbsp Plain Flour shopping list
- 2tbsp Smoked Paprika shopping list
- Salt and freshly ground black pepper shopping list
- Bunch flat leaf Parsley - chopped shopping list
- 100ml/3½fl oz Sour Cream - to taste shopping list
How to make it
- Combine flour and paprika together in a little dish;
- Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the beef;
- Cook, stirring constantly, for a couple of minutes or so, until browned on all sides;
- Remove meat, set aside and pour the juices into the stock;
- Add other 2tbsp oil and, lowering the heat, gently fry the pancetta for some 3 to 4 minutes until golden but not crispy;
- Add the onion, celery and garlic and cook, stirring occasionally, for a further 3 to 4 minutes or so until all slightly softened;
- Add the paprika/flour mixture, and, stirring continually, combine everything together well;
- Return the meat to the pot with the tomatoes, a few turns of pepper mill and stock and mix together well;
- Increase the heat and, stirring occasionally, bring to the boil;
- Reduce heat to low, cover and simmer for 1½ to 2 hours, stirring occasionally to prevent any sticking to the bottom of the pan;
- After some 1½ hours add the peppers, stir in well and cook for another 10 minutes or so;
- Check that meat is cooked through and tender and remove lid to allow sauce to thicken a bit to consistency required;
- Add 3tbsp Sour cream and stir in well to mix everything together;
- Dish on to serving plates, sprinkling over with a garnish of parsley;
- Serve with remainder of cream in a dish on the side
The Rating
Reviewed by 2 people-
Absolutely delicious! Just how my Dad would make it and we always served it over rice too.
I didn't have the Spanish/Smoked paprika so I used Hungarian/Sweet paprika. But I did use smoky bacon instead of pancetta, so I hope the two cancels each...moreCosmicmother in Western loved it -
I made this recipe last week, sorry to only just now reviewing it! It was wonderful! It looks like a lot of steps, but really it's not. Once you prepare everything (cut up your meat and veggies, etc), it really goes together quickly. Flavor is ou...more
Karen_B in Omaha loved it
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