Hungarian Goulash

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:

Ingredients :
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

Instructions:
1. Collect all the ingredients and equipment required.

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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.

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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.

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8. Dust with paprika powder, caraway seeds, salt, pepper and mix well for 2 mins.

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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.

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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.

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