Beef/ Dinner/ European recipes/ One-pot recipes/ Slowcooker/ Soups & Stews

Hungarian Goulash with Fresh Crusty Bread

24 January 2021

In the past couple of weeks I’ve been cooking dishes representing the countries that my colleagues are from and this week it’s Andi’s turn, she’s from Hungary.

Hungary has got quite an interesting cuisine but I thought I’d keep it traditional and make a goulash which I’ve never made before. Andi even gave me some traditional paprika powder to cook with, and it sure was tasty!

This is a great dish to make in a slowcooker, it really benefits the sauce and the texture of the meat. Initially I was planning to slowcook it for 6 hours but in the end I found 8 hours was best. So yes, you do need some time on your hands, but it’s pretty easy, not a lot of work and well worth the wait!

Serve it with some fresh crusty bread to soak up all the juices, yum!

Hungarian Goulash with Fresh Crusty Bread

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Ingredients

  • 3 tbsp olive oil
  • 800g braising or stewing steak, cut into chunks
  • 2 onions, finely chopped
  • 3 mixed peppers, cut into 4cm chunks
  • 2-3 carrots, sliced int 1-2 cm chunks
  • 3 garlic cloves, sliced
  • 2 bay leaves
  • 2 tbsp flour
  • 2 tsp caraway seeds
  • 1 tsp hot smoked paprika (optional)
  • 2 tbsp sweet paprika
  • 4 tbsp tomato purée
  • 4 large tomatoes cut into small cubes
  • 400-500ml beef stock
  • 4 potatoes, peeled and cut into chunks
  • 1 tsp sugar
  • Soured cream to serve (optional)
  • Small bunch of parsley, chopped

Instructions

1

Add a drop of oil to a large pan or dutch oven (see notes).

2

Season the meat well and sear on all sides, you may need to do this in batches.

3

Remove from the pan and set aside.

4

In the same pan add some more oil and the onions. Slowly sauté them until slightly turning in colour and are soft and translucent, ± 5 minutes.

5

Then add the garlic, peppers and carrots and sauté for 5 minutes.

6

Add the flour, paprika powder and caraway seeds and mix well making sure everything is coated. Continue to cook for 5 minutes without letting it burn.

7

Add the tomato paste and mix well making sure everything is coated. Continue to cook for 5 minutes without letting it burn.

8

Add the chopped tomatoes, bay leaves and stock and bring to a simmer.

9

Let simmer for 5 minutes.

10

Taste and season well with salt, pepper and a pinch of sugar.

11

Add the meat and vegetable mix to the slowcooker.

12

Heat the slow cooker to low and cook for 8 hours. After 5 hours add the potatoes (you can also add them at the beginning but I like them to have a but more texture).

13

Serve with a drizzle of sour cream (although this isn't traditionally served with goulash, but tasty nevertheless) and some fresh crusty bread.

Notes

  • Some slowcookers have the option to place the pot directly on the stove then you don't need to use a separate pan to prep all the ingredients. I have a really old one, so for me it wasn't possible.
  • If you don't have a slowcooker you can of course also make this on the stove or in an oven. The recipe stays the same, but you just continue to cook it in a good pot, like a Dutch oven. On the stove on very low heat for about 3 hours or in the oven at 160 degrees for 3.5 - 4 hours. You know when it's done when the meat is nice and tender and falls apart. You can't really overcook it.

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2 Comments

  • Reply
    Hanna Frederick
    24 February 2021 at 13:44

    Hi Saffron, I am Hungarian-born and raised. My American husband sent me your Goulash recipe for critiques (!). I loved it as, well as the concept to tap into international food via colleagues. Your photos and plating are beautiful. Great recipe, Andi! The only thing I would say: sour cream is not traditional topping on Goulash soup. Every other Hungarian mean dish has it, I know… But not the Goulash. However, we live in food fusion, so as an option: it is fine. Thank you for your work.

    • Reply
      Saffron
      24 February 2021 at 13:48

      Hi Hanna, Thanks so much for your feedback, it’s always welcome, especially when it comes to authentic traditional dishes. I’ve learned quite a few things already from peoples reactions and advice. Good to know about the sour cream, it tasted delicious with it though, but I will add a comment to the recipe that it’s not traditional! Thank you again!

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