This slow-cooked beef goulash is hearty warming and so delicious.
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Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family friendly recipes. Goulash is probably one of the best-known Hungarian
dishes and this is my take on that amazing dish. We're going to start by
preheating the oven to 170 C or 325 F and then we're going to heat three
tablespoons of vegetable oil in a cast-iron Dutch oven over a medium to
high heat.
In a bowl, I've got 900 grams or 2 pounds of braising beef and to that
I'm going to add two tablespoons of plain or purpose flour and half a
teaspoon each of salt and black pepper.
Now we're going to fry the beef until it's browned, you might need to do this
in a couple of batches depending on the size of your pan.
Once the beef browned remove from the pan.
Turn the heat down to low and add in two diced onions and cook for about two to
three minutes stirring often, add in two cloves of minced garlic and two
tablespoons of tomato puree and stir everything together.
Then we want to add
the beef back into the pan, now sprinkle the beef with two tablespoons of regular
paprika, a tablespoon of smoked paprika and half a teaspoon each of salt and
pepper and stir it all together to coat.
Then pour in two 400 gram or fourteen ounce tins of chopped tomatoes, 600 mil
or two and a quarter cups of beef stock
and a tablespoon of honey, stir it all together and bring to a simmer.
Once it's simmering scrape up any bits on the bottom of the pan and stir it
again, then place a lid on and place in the oven to cook for 3 and 1/2 hours.
You're going to want to check and stir 2 or 3 times during cooking if it's
starting to look a little bit dry just add in a good splash of boiling water.
After three and a half hours add in two sliced red peppers, stir and put back in
the oven for 30 minutes.
Take out the oven and give it a stir, then swirl in 225 mil or about a cup of
sour cream, sprinkle with parsley and serve with fresh pasta.
It might not be a
hundred percent traditional Hungarian Goulash
but it's so deliciously rich and tasty with that fall apart beef. I love to
serve this with pasta but it also goes well with boiled rice or mashed potato.
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