Next-level goulash
Serves 6
More effort
Prep:
Cook:
Perfect this Hungarian stew made with sweet red peppers. It takes time to make, but rewards you with a rich sauce. Serve with crusty bread or buttered noodles
Skip to ingredients
Units:
- 1kg stewing beefcut into chunky 5cm cubes (beef shin works well – it’s best to buy whole and chop it yourself)
- 1 tbsp plain flour
- 2 tbsp olive oil
- 50g butter
- 3 large onionsfinely sliced
- 2 garlic clovescrushed
- 1 tbsp sweet paprikaplus extra to serve
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- ½ tsp sugar
- 1 tbsp tomato purée
- 200ml dry white wine
- 500ml beef stock
- 1 bay leaf
- 2 red peppers
- ½ lemonjuiced
- 150g soured cream
- 1 tbsp finely chopped chivesor parsley and crusty bread or buttered noodles, to serve
Nutrition: Per serving
- kcal472
- fat27g
- saturates12g
- carbs13g
- sugars11g
- fibre5g
- protein36g
- salt0.42g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Season the beef generously, then toss in the flour. Heat the oil and butter in a large, heavy-based, shallow flameproof casserole over a medium-high heat and, working in batches, brown the beef all over until crusted and brown, transferring the cooked batches to a plate as you go so you don’t overcrowd the pan.
step 2
Reduce the heat, tip in the onions and season with salt. Fry gently for 8-10 mins, stirring occasionally until soft, golden and starting to caramelise, scraping up any browned bits. Stir in the garlic and cook for 1 min more. Scatter in both paprikas, the caraway seeds and sugar, and cook for a minute more. Squeeze in the tomato purée and cook for another minute. By now, you may notice a deep brown paste sticking to the base of the pan – don’t worry about this, as it will add flavour to the finished dish.
step 3
Pour in the wine, scraping up all the sticky paste from the base, and bubble for 2 mins. Return the beef to the pan along with any resting juices, then add the stock and bay leaf. Bring the mixture to a simmer, then cover with the lid and transfer to the oven. Cook for 2 hrs, stirring about every 30 mins until the beef is meltingly tender.
step 4
Meanwhile, blacken the peppers. If you have a gas hob, hold the peppers over the flame using tongs, turning until blistered and charred all over. Or, heat the grill to high. Put the peppers on a baking tray and grill for 8-10 mins until blistered and blackened all over, turning with tongs as needed. Transfer the blackened peppers to a bowl, cover and leave until cool enough to handle. Peel off the skins, scrape away the seeds and slice into strips. Reserve any juice that has collected in the bowl.
step 5
When the goulash is ready, stir through the grilled pepper strips and any juices from the bowl. Taste for seasoning and squeeze in the lemon juice. Gently swirl in 100g of the soured cream, but don’t let the mixture boil once it has been added. Serve topped with the remaining 50g soured cream, a scattering of chives or parsley and more paprika. Serve with plenty of crusty bread or buttered noodles, if you prefer.
