Beef Goulash
Recipes · Dinner · Recipe, Typed Supps
Paprika is not a garnish in this dish — it is measured in tablespoons and it is the whole flavour.
Allergens and patterns
Contains milk. Fits: Gluten-free.
Ingredients
- cubed (900g) Beef Chuck — A tough cut with plenty of connective tissue, which is what two hours turns into a rich sauce.
- 2 tbsp (30g) Sweet Paprika — Added off the heat, always. Paprika burns bitter in a hot pan in seconds and the whole pot is then ruined.
- 4 large, sliced (500g) Onions — Almost the same weight as the meat. They cook down to nothing and become the body of the sauce.
- 2, sliced (200g) Red Peppers — The sweetness that balances all that paprika.
- 1/2 tin (200g) Tomatoes — A small amount for acidity. Goulash is not a tomato stew and too much makes it one.
- 4, cubed (400g) Potatoes — In for the last 30 minutes, where they thicken the sauce as they soften.
- 1/3 cup (100g) Sour Cream — A spoon on each bowl at the table rather than stirred through the pot, where it would split.
- 1 tsp (4g) Caraway Seeds — The other Hungarian signature after the paprika, and hard to identify but immediately missed.
Nutrition per serving
- Calories: 601 kcal
- Protein: 69.4g
- Carbohydrate: 32.5g
- of which sugars: 11g
- Fat: 19g
- of which saturated: 6.8g
- Fibre: 10.2g
- Sodium: 151mg
Method
- Brown the beef hard in batches and set aside.
- Cook the onions slowly for 20 minutes until soft and golden.
- Take the pot off the heat, stir in the paprika and caraway, then return it and add the beef, tomatoes, peppers and water to cover.
- Simmer gently for 90 minutes, add the potatoes, and cook 30 more. Serve with sour cream.
Nutrients it supplies
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