Goulash is a soup or stew made with meat, and seasoned with paprika and other spices. The name originates from the Hungarian word “gulyás”, which means “herdsman”. In Hungary, traditional Goulash was made by cattle herders and stock men. Its a classic dish, slowly cooked, full of flavour and can easily go into your list of comfort foods.
- 700 g Beef (cut into 1 inch chunks)
- 2 Onions (chopped)
- 4 Garlic pods (finely chopped)
- 2 Potatoes (chopped)
- 1 Carrot or Red pepper (chopped)
- 1/2 tsp Caraway seeds
- 1 tsp Dried thyme
- 1 Bay leaves
- 2 tbsp Paprika (Spanish or Hungarian)
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Freshly ground black pepper
- 2 tbsp Flour
- 2 tsp Tomato paste
- 1 can Tinned tomatoes
- 600 ml Beef stock
- 200 ml Red wine
- 2 tsp Sugar
- 1 1/2 tsp Salt
- 5 tbsp Vegetable oil
- Mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess.
- Heat a deep pan/ pot over medium heat, add 3 tbsp of oil to the pan. Then add the flour coated meat and brown it on all sides, do this in two batches. Make sure not to burn the meat. When brown remove from heat and keep it aside.
- Now add the remaining 2 tbsp of oil, to this add the onions, garlic and carrots and saute for about 3-4 minutes.
- Add the spices and stir for about a minute. Pour in the wine and then the stock, give all this a good stir until the mixture is smooth. Add the browned beef, sugar and salt, mix and bring this to a boil. Then reduce the heat, cover and simmer it for an hour and half or until the meat becomes tender. Stir the goulash occasionally so it doesn’t stick to the pan or burn.
- Serve with boiled potatoes, bread or buttered egg noodles. If desired, serve with a dollop of sour cream as well.