Ingredients (serves 4)
| 4 tbsp good quality olive oil | |
| 1kg diced beef | |
| 2 tbsp sweet paprika | |
| 1 tsp hot paprika to balance the sweetness. However, if you like a kick to your goulash add 2 tsp hot paprika | |
| 75ml good quality white wine keeping the rest for the chef | View Options |
| 1 large white onion, thinly sliced | |
| 2 garlic cloves, whole | |
| 1 romano red pepper, deseeded and diced | |
| 2 tsp tomato purée | |
| 2 large tomatoes, diced | |
| 250ml beef stock | |
| Flat-leaf parsley finely chopped | |
| 2 bay leaves | |
| Pinch of cumin powder | |
| Pinch of cumin seeds | |
| Sliced chilli or red pepper | |
| Salt and pepper to season | |
| Boiled potato cut in quarters to serve. If you are feeling adventurous you can use asian rice noodles instead |
Method
- To make our Hungarian Beef Goulash Stew first quarter or half the bigger mushrooms and leave the smaller ones whole.
- Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Adding an extra 1 tbsp oil with each batch. Set the mushrooms to one side.
- Add the last bit of olive oil if needed followed by the onion, garlic cloves and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brow. So cook slowly to maintain a pale colour for this dish.
- Return the mushrooms to the pan and add the paprika and bay leaves. Fry for 2 to 3 min to release the flavours of this wonderful paprika. Stir in the tomato purée and cook for 2 mins.
- Add the wine, stock and diced tomato. Bring to boil and then reduce the heat and simmer with the lid on for a further 20 to 25 min.
- At this point season with salt and pepper to your liking.
- Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together. This results in a creamy, silky, mouth watering sauce.
- Leave the Hungarian Beef Goulash Stew to rest for another 10 min so the flavours can develop and infuse.
- In the meantime boil the rice with a pinch of salt. Reheat the dish if needed. Serve with sour cream, a sprinkle of chopped parsley and sliced chillies.
