Hungarian Style Goulash
Course:
Dinner
Total Time:
2 hours, 30 minutes
Ingredients
- 500 grams Steak (cut into chunks)
- 35 grams Plain Flour
- Olive Oil
- 2 cloves Garlic
- 1 Onion (diced)
- 1 Red Pepper (sliced)
- 175 millilitres White Wine (dry; divided)
- 21⁄2 tablespoons Tomato Puree
- 3 Bay Leaf
- 1 tablespoon Paprika (sweet)
- Lemon Zest (from 1/2 lemon)
- 700 millilitres Beef Stock (half beef, half chicken; divided)
- 2 Carrot (cut into 2-inch chunks)
- 1 Potatoes (cut into 2-inch chunks)
Notes
Start around 2:30
Steps
- Season the beef with 1/2 teaspoon salt. Dredge beef in the flour.
- Heat a large Dutch oven over medium heat to medium-high heat, and add the olive oil. When the oil is hot, add about the beef to the pot, and brown it on all sides, removing the pieces to a plate as they brown and adding more.
- When all of the beef is out of the pot, add the garlic, sweet peppers and onions. Stir to coat the onions in the oil. Add 60ml of the white wine, and simmer until the onions have softened, about 5 minutes.
- Add the tomato paste. Cook and stir the tomato paste for 1 minute.
- Add the bay leaves, paprika, and lemon zest, and stir to combine.
- Add the remaining 115ml wine, and bring it to a simmer, stirring to loosen any browned bits from the bottom of the pot.
- Stir in beef and carrots and 1 teaspoon salt.
- Add just enough stock to keep everything covered (reserve the rest), and bring it to a simmer.
- Cover, and simmer until the beef is nearly tender, about 1 hour. Stir about halfway through.
- Making dumplings? Preheat the oven to 175C fan when there are ~10 minutes to go!
- Uncover, stir in the potatoes, and add enough of the remaining stock to cover them. Simmer, uncovered, adding more stock as needed to keep everything covered, until the beef and potatoes are very tender, 45 minutes to 1 hour more.
- Making dumplings? Transfer the pot to the oven for the remaining time instead of the hob!
- Add dumplings when there are 20 minutes remaining.
- Remove the bay leaves, and serve with crusty bread and a dollop of sour cream if you wish.
Source: https://www.oliveandmango.com/hungarian-style-goulash/