Hungarian Goulash
Cowbridge Kitchen
Hungarian cuisine is heavily focused on the Paprika spice, in fact Paprika is the national spice of Hungary. Hungarian recipes are created to use up leftovers, so dishes like Soups and Broths as well as Sausages feature in Hungarian Cuisine.
Goulash has to be considered the national dish of Hungary , and when you taste this you will see why. Using only one main spice (Smoked Paprika) this goulash is packed with Vegetables , Beef and a ton of flavour.
You can serve Hungarian Goulash on it's own as a Broth or you can serve it with Rice or even Mashed Potato.
30 mins Prep time
1 hr 30 mins Cooking time
Time
This is based on a
249g portion
Calories: 254
Protein: 34g
Fat: 9.4g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2.7g
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
This is a typical Eastern European recipe, goulash is a Hungarian broth created to use up leftovers.
I have used a Cast iron cooking pot for convinience in this recipe.
Cost to make:
£6.76 / $8.56 (Est.)
Equipment:
Shop...
Dutch Oven,
How to Make Hungarian Goulash
Goulash, is a soup or stew of meat and vegetables seasoned with paprika. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is the national dishes of Hungary as is Paprika the national spice.
There are many recipes for Goulash and I think this comes down to the fact that Goulash is traditionally a way to use up any left overs of vegetables and meat, so you can have a bit of a free hand with some of the ingredients in Goulash.
Cuisine:Hungarian
ingredients
2 Carrots
2 Tomatoes
1 Green pepper / 1 Red pepper
1 Brown Onion
2 Medium Potatoes
1 Crushed Garlic Clove
2 tbs of Tomato Paste
1 tbs Olive oil
2 tbs Smoked Paprika
1 tsp of Hot Chilli Powder
400 ml Beef stock
Cooking Instructions
- Chop up the onions , carrots , tomatoes, peppers & potatoes into dices and set aside in individual containers.
- Place an oven prof casserole dish on the hob and add a the olive oil or Pork lard (if using)
- Add the Onions to the dish and cook off for a few minutes until soft.
- While the onions are cooking make up the Paprika / Chilli mix in a small pot.
- Add the diced beef to the onions and cook for about 10 minutes, until the beef has started to cook.
- While the beef is cooking make up 400 ml of beef stock.
- Add the garlic then remove dish from the heat while you mix in the Paprika / Chilli powder.
- After mixing in the paprika , return the dish to the heat and mix in the beef stock.
- Add the rest of the veg in any order you like , Carrots , Potatoes , Tomatoes , Peppers .
- Mix all the ingredients together.
- Add the Tomato Paste, mix and cover the dish with it's lid.
- Cook the goulash at 180 c in the centre of the oven for 1 hr 30 mins.
Once this is made you can always keep it warm in the Slow-cooker.
Try different mixtures for a flavour that suits you.
Beef Dripping
Pork Lard
Vegetable Oil
Rapeseed Oil
You need to be caerful not to burn the seeds so only add them in for the last minute of cooking the Beef