Goulash

Learn how to prepare this classic Hungarian recipe: goulash is an easy and delicious stew to cook for your family and friends.

19 February, 2018

2 HR 3 MIN

Vegetable oil

1 tbsp

Beef

800 g, from the shoulder or neck, diced

Onion

1, diced

Caraway

1 tsp

Peppercorns

1 tsp

Bay

2 leaves

Garlic

2 cloves, diced

Tomatoes

1 tbsp, puree

Wine

200 ml, red

Meat stock

500 ml

Paprika

2 tbsp, powder

Carrots

4, sliced

Leeks

1, sliced

Pepper

cayenne

Preparation

Heat the oil in a pot and fry the meat on a high heat.
Add the onion, caraway, peppercorns and bay leaves and fry for a few minutes.
Stir in the garlic and the tomato purée and deglaze with the wine.
Add approx. 300 ml stock and the paprika powder, half cover with a lid and braise for around 1 hour 30 minutes on a low heat.
Stir occasionally and if necessary add some more stock.
Add the carrots and leek for the final 40 minutes.
At the end of the cooking time season with salt and cayenne pepper and serve.