If last week’s Chilli con Quornie was too simple and light for you, and you fancy something a lot more rustic and meaty- fear not! This Beef ‘Gulyás‘ recipe was passed down from my Hungarian Grandad to my uncle, its a slow recipe but worth it for such an authentic and hearty dish.
Unfortunately my Grandad Lajos is no longer around to gift us with his Hungarian wisdoms, but he used to eat my uncle’s Goulash without saying a single word – and thats pretty impressive! If grandad wasn’t grumbling about it then it must have been outstanding, and truly Hungarian. (Although slightly updated from some traditional recipes that use the bones!)
This week me and my mum followed Uncle Louis’s Goulash recipe to the letter, and it was quite the success. So here I am to share it with all of you… Happy cooking!
Preparation time: about 4 hours (but best if left overnight and served the next day, reheated)
What you will need:
- 2 Onions
- 2 Large Sweet Red Pointed Peppers
- 1 punnet fresh Cherry Tomatoes (not tinned)
- Shin of Beef (ask the butcher for £5 worth, make sure it is cut up into chunks)
- Fresh herbs (we used Parsley)
- Sour Cream or Crème fraîche
- Paprika paste or Tomato Paste
- Beef Stock
1. Chop onions up small, fry them in a rather deep saucepan in about 3 tablespoons of olive oil and/or a bit of butter.
2. Once they are golden, add three heaped tablespoons of paprika and mix into an oniony paste.
3. Turn the heat down and cook the paste for at least a minute, then add a couple tablespoons of beef stock.
4. If you were lucky enough to come by some rare but wonderful paprika paste, add a couple of tablespoons here – if not replace it with tomato paste.
5. Then add the meat to the pan, still on a low heat, and stir it into the sauce
6. Halve all of the cherry tomatoes and put these into the pan, don’t stir them in but gently press them down
7. Do the same for the peppers- cut them into thin slices and press them down gently on top of the tomatoes and meat.
8. Add some chopped parsley
9. Then put the lid onto the pan and cook slowly over a low heat for around 4 hours
10. Check every half an hour or so by taking the lid off and gently pressing the peppers/tomatoes down with a spatula. (Resist the urge to stir) After a while you should see juices start to come through, so you will know nothing is burning on the bottom. (If it seems a bit too steamy, take the lid half off the pan)
Once everything has cooked for at least 4 hours, you can stir it and it should be ready to serve, with rice, a dollop of sour cream or crème fraîche, and sprinkled with chopped parsley (Add some beef stock if you need to change the consistency)
However, a Hungarian secret tip is that it is usually better and extra delicious if the goulash is taken off the heat and stored overnight, then reheated and served the next day. (If you don’t have time for this, try to prepare and cook it in the morning so you can cool it for a few hours then reheated it again later in the evening- it’s always extra tasty reheated for some reason!)
From the Hungarians, with love! x
(As always, please feel free to leave a comment, I love hearing what you think!)