Hungarian Goulash



Photography Andy Arnfield – The Gourmet Grocer

There are so many variations of a great Goulash but here is the one that I swear by! the key to this recipe is a really good paprika and I recommend La Chinata which you will see in every top restaurant kitchen and available at You can serve goulash with anything you like rice, mash, noodles but tonight I served it poured over a delicious jacket potato with lashings of salt and white pepper!!!! Enjoy ;0)

Prep time: 20 mins
cook time: 1 hrs 45 mins
Servings Serves 4

2 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 clove garlic, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato puree
2 tbsp La Chanita Paprika
2 large Tomatoes, diced
75ml dry White wine
300ml beef stock, home-made or shop-bought
2 tbsp flat leaf Parsley, chopped
freshly ground black pepper
salt to taste
150ml Soured cream



Preheat the oven to 170C/gas 3.
Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.

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