Lunch · Dinner · Hungarian

Hungarian beef goulash

Name: Hungarian beef goulash
Total time: 165 min
Yield: 4
Cuisine: Hungarian
Ingredients: 2 Brown onions; 2 Peppers, red; 3 cloves Garlic, crushed; 800g Diced braising steak; 1 tbsp Plain flour; 2 tbsp Vegetable oil; 1 tbsp Smoked paprika; 1 tsp Dried oregano; 2 tbsp Tomato purée; 1 tin Chopped tomatoes; 1 cube Beef stock cube, in 500ml water; 600g Potatoes

Slow-cooked beef, peppers and potatoes in a brick-red paprika sauce. A whole meal in one pot.

Start to finish: 2 hr 45 min
Hands-on: 50 min
In the fridge: 3 days
Freezes: Yes

A little heatContains gluten, celery

Ingredients

4 portions

2Brown onions
2Peppers, red
3 clovesGarlic, crushed
800gDiced braising steak
1 tbspPlain flour
2 tbspVegetable oil
1 tbspSmoked paprika
1 tspDried oregano
2 tbspTomato purée
1 tinChopped tomatoes
1 cubeBeef stock cube, in 500ml water
600gPotatoes

Plus salt, pepper and water.

Method

1
Slice the onions, cut the peppers into strips and crush the garlic.
2
Toss the beef with the flour and a good pinch of salt and pepper. Heat 1 tbsp of the oil in a large casserole over a high heat and brown the beef in batches, about 4 minutes a batch, until deep brown all over. Lift onto a plate.
3
Add the rest of the oil and fry the onions over a medium heat for 10 minutes, scraping up the brown bits, until soft and golden. Add the peppers and garlic for 3 minutes more.
4
Take the pan off the heat and stir in the paprika, oregano and tomato purée. Paprika scorches easily, so the heat of the pan is enough. Return the beef with the chopped tomatoes and the stock cube crumbled into 500ml boiling water, and bring back to a simmer.
5
Cover and simmer on the lowest heat for 1 hour 30 minutes, stirring now and then.
1 hr 30 min, mostly hands-off
6
Meanwhile, peel the potatoes and cut them into 3cm chunks. Keep them in a bowl of cold water until needed.
7
Stir in the potatoes and simmer with the lid off for 30 to 40 minutes, until the potatoes are tender, the beef falls apart when pressed with a spoon and the sauce has thickened.
35 min, mostly hands-off
8
Season well. Leave to cool, then portion into tubs for the fridge or freezer.

On the day

Reheat in a pan or the microwave, stirring halfway, until piping hot all the way through. A hunk of bread for the sauce is all it needs.

Cook’s tip

The potatoes keep soaking up sauce as it sits, so add a splash of water when you reheat it.