Hungarian Goulash Stew
I’ve had a special request for this Hungarian typical dish lately. It is a great stew dish from the Eastern Europe part that has been famous for decades.
The Hungarian Goulash Stew recipe is originally a soup but have been converted into a stew in many countries. The word Goulash in english means a cattle stockmen which they made in other ages. The Hungarian Goulash Stew is a poor dish with great source of protein plus it is a very healthy earthy dish to cook. Goulash can be prepared with veal, pork or lamb instead of beef.
Paprika is the main ingredient of the Hungarian Goulash which you can find pretty everywhere as sweet paprika or spicy paprika. I used the sweet paprika for my version of the Goulash. The paprika is important to be cooked along with the vegetables to releases its flavors. I mixed some of the paprika with the flour to coat the beef chunks to seal the meat before continuing the Hungarian Goulash Stew process.
Hungarian Goulash Stew
- 1kg Topside beef, cut into cubes
- 4 tbsp Sweet Paprika
- 2 medium sized Onions cut into rings
- 4 cloves Garlic
- 3 fresh Tomatoes cut into chunks
- 250ml Red wine
- 6 Mushrooms, cut into small cubes
- 600ml Beef stock
- 3 Potatoes, cut into cubes
- 150g Flour
- 3 tbsp Olive oil
- Black pepper
- Rice or Pappardelle (to serve with)
Method for Hungarian Goulash Stew
– Place topside beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper. Toss with the flour and 1 tablespoon of the paprika.
– Heat a heavy casserole pan over medium high heat and add 1 tablespoon of the olive oil. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
– Reduce heat to medium-low. To the heavey casserole, add the remaining 2 tablespoons of olive oil, onion rings, mushrooms and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 5-8 minutes.
– Add red wine to the vegetables and cook for 2 minutes, scraping up browned bits from the bottom. Add beef broth, potatoes and the remaining of the paprika. Return the beef cubes and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1 hour 30 mins, stirring occasionally, until beef is fork-tender.
– Remove the casserole from heat and set aside. Taste and add additional salt if necessary.
– (Optional) Stir in 3 tablespoons of sour cream until completely incorporated into the gravy preferably when the Goulash is not hot as the cream will split up.
– Serve the Hungarian Goulash over hot buttered pappardelle with chopped parsley or boiledwhite rice.