This slow cooked hungarian beef goulash is hearty, warming and so delicious.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between and is served with some homemade bread. However, in Hungary- it’s considered to be a soup rather than a stew.
Authentic gulyás is a beef dish but I have replaced beef with mutton.
Here’s what you’ll need:
1 kg Beef/mutton stew meat
50 ml ghee/ olive oil
500 gms onion medium slice
120 gms tomato paste
3 tsp sweet paprika
5-6 garlic cloves chopped
1/2 tsp caraway seeds
1/2 tsp pepper
Salt to taste
400 ml mutton/ beef stock
50 GM sour cream to serve
1. Collect all the ingredients and equipment required.
2. Cut the meat into 4cm cubes.
3. Cut peeled onions to medium dices.
4. Heat up a medium sized heavy duty cast iron pan to medium heat.
5. Add ghee or olive oil
6. Add onions and sauté until translucent.
7. Add the mutton or beef cubes. Continue to stir for several mins and then, add the tomato paste and cook for another 8-10 mins.
8. Dust with paprika powder, caraway seeds, salt, pepper and mix well for 2 mins.
9. Add the stock, bring it to a boil and reduce to simmer.
10. Cover with the lid, continue to simmer on low heat until meat is tender. Approx.60-90 mins.
11. Adjust seasoning accordingly and serve with a dollop of sour cream on top.
And that’s it! Your Hungarian goulash is ready to serve.