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|
- 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.