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Views: 8466
Last updated: 26 Aug 2009

Classic Hungarian Goulash

Recipe by: jessikafield  |  Photo by: Allrecipes
  • (5)
  •   Easy  
  • Ready in: 5 hours
Classic Hungarian Goulash
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Reviews  (5)
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Tweaks  (4)
Added to favourites by 66 cook(s)
  • Prep: 30 mins  Cook: 4 hours
  • Extra time: 30 mins,
  • Serves: 8
Pretty much a classic recipe, with some added extras. It can be adapted so easily, and you can add almost whatever you have left in the cupboard. You can serve with normal bread, mashed potato, or my favourite, garlic bread.

Ingredients

1 tablespoon olive oil
750g lean beef stewing steak, cubed
1 large white onion, finely chopped
4 beef stock cubes, divided
4 fresh garlic cloves, crushed
3 cartons passata (about 1kg)
2 cans red kidney beans, drained (or chilli beans, whichever is preferred)
300ml water
5 tablespoons paprika
4 carrots, chopped
200g pasta

Preparation method

1. Firstly, preheat the oven to 150 C / Gas mark 2.
2. In a large oven-safe casserole, heat the olive oil over medium low heat. Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed garlic cloves. Cook until browned and turn the heat down to a low setting.
3. Leave for about ten minutes, stirring occasionally to prevent sticking and let the juices come out of the beef until you have an almost gravy looking sauce emerging.
4. Add the passata, beans, water, the remaining stock cubes and the garlic. Chop up as many carrots as you wish and add these. It doesn't matter how many you use, the more the better!
5. Place the cover on the casserole and put in the preheated oven. The longer you cook this the better, if you leave it in the oven for about 2-3 hours it's very nice, but if you can afford to leave it on a very low (at about 110 C / Gas mark 1/4) setting overnight it will be much better.
6. If it starts to thicken too much just add more water until you get the consistency you wish. I like mine thicker than a soup but not completely solid!
7. Leave the pasta until very last (about an hour before you plan to take it out of the oven). Simply add the pasta to the casserole and continue to cook in the oven. You don't need to add this, but i find it makes it so much better!
8. Serve with whatever you fancy, it goes really well with thickly cut tiger bread, or ciabatta garlic bread, or mashed potato. All are good, so go nuts. It's never failed for me, it's really easy to cook and it's lovely for cold winter nights for a good comfort food.
9. Enjoy!

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More Tweaks (4)

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    Tweak: jessikafield Something else:

    To save hassle aswell, this can be chucked in a slow cooker if you are worried about leaving an oven on overnight! It comes out just as delicious and the meat is so tender it's beautiful :)!

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    Tweak: shellybelly Made it more kid friendly:

    I blended the kidney beans and carrots, so that my kids wouldn't know that they were there

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›› More Reviews & comments (5)

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    Review: wideheadged

    Made this for the family with the addition of some celery and mushrooms oh boy what a feast. Thanks for the recipe

    Posted: 27 Aug 2009 Easy

        
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    Review: glenporritt

    This was an excellent goulash and it was dead easy. I had it reducing down for a good four hours, but it still tasted a bit too tomatoey when I wanted a bit of a beefy bite.

    Posted: 13 Jul 2009 Easy

        
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