Adan Kendric Jamie Oliver Hungarian Goulash is a hearty, flavorful stew made with tender beef, sweet paprika, onions, and peppers. This traditional Hungarian dish is perfect for cold weather and is known for its rich, smoky, and slightly spicy flavor. Served with crusty bread, potatoes, or dumplings, this goulash is a comforting and satisfying meal that is sure to become a family favorite.
Why This Recipe is a Must-Try
- Rich and hearty: The slow-cooked beef and paprika create a deeply flavorful and filling meal.
- Classic comfort food: Perfect for cold evenings or whenever you need a warm, satisfying meal.
- Authentic flavors: Traditional Hungarian spices like sweet paprika and caraway seeds bring authenticity to the dish.
- Great for batch cooking: This dish can easily be made in large quantities, making it perfect for leftovers or meal prepping.
- Easy to make: Though it takes some time to cook, the preparation is simple, and the result is a delicious, flavorful stew.
What is Jamie Oliver’s Hungarian Goulash Recipe?
Jamie Oliver’s Hungarian Goulash is a traditional beef stew made with chunks of beef, onions, bell peppers, tomatoes, and sweet paprika. Slow-cooked until the meat is tender, this dish is typically served with bread, potatoes, or dumplings, making it a satisfying and comforting meal.
Jamie Oliver’s Hungarian Goulash Recipe Ingredients
- 1kg stewing beef (cut into chunks)
- 2 tablespoons olive oil
- 2 large onions (sliced)
- 2 garlic cloves (minced)
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 2 red bell peppers (sliced)
- 2 tablespoons tomato paste
- 400g can chopped tomatoes
- 500ml beef stock
- 2 bay leaves
- 1 tablespoon vinegar (optional)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Other Jamie Oliver Recipes
Step-by-Step Instructions to Prepare Jamie Oliver’s Hungarian Goulash Recipe
Step 1: Brown the Beef
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chunks of beef in batches, browning them on all sides. This helps to lock in the flavor and gives the goulash a rich base. Once browned, remove the beef from the pot and set aside.
Step 2: Sauté the Onions and Garlic
In the same pot, add the sliced onions and cook over medium heat for about 5 minutes, or until they are soft and golden. Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
Step 3: Add the Paprika and Caraway Seeds
Stir in the sweet paprika and caraway seeds, coating the onions and garlic. Cook for 1 minute to release the aroma and flavors of the spices.
Step 4: Add the Peppers and Tomato Paste
Add the sliced red bell peppers and tomato paste to the pot. Stir everything together, allowing the vegetables to soften and the tomato paste to slightly caramelize, which enhances the flavor.
Step 5: Combine the Beef, Tomatoes, and Stock
Return the browned beef to the pot, along with any juices that may have collected. Pour in the canned tomatoes and beef stock, and add the bay leaves. Stir everything together and bring the mixture to a simmer.
Step 6: Slow Cook the Goulash
Reduce the heat to low, cover the pot, and let the goulash simmer for 2 to 2.5 hours, stirring occasionally. The beef should become tender, and the sauce should thicken as it cooks. If you want a slight tang, stir in the vinegar in the last 10 minutes of cooking.
Step 7: Season and Serve
Once the goulash is done, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Garnish with fresh parsley and serve the goulash hot with crusty bread, potatoes, or dumplings.
What to Serve with Jamie Oliver’s Hungarian Goulash
- Crusty Bread: Serve with warm, crusty bread to soak up the rich sauce.
- Mashed Potatoes: Creamy mashed potatoes complement the hearty beef stew.
- Dumplings: Traditional Hungarian dumplings (nokedli) or spaetzle are a perfect match for goulash.
- Rice or Noodles: Serve over rice or noodles for a filling, complete meal.
Expert Tips for Mastering Jamie Oliver’s Hungarian Goulash
- Use sweet paprika: Sweet Hungarian paprika is essential to give the dish its authentic flavor. Avoid using hot paprika unless you prefer a spicier version.
- Cook low and slow: The longer you cook the goulash on low heat, the more tender the beef becomes, and the flavors deepen.
- Don’t rush the browning: Take your time to brown the beef properly, as this step is crucial for developing a rich, flavorful base.
- Add vinegar for tang: A tablespoon of vinegar towards the end of cooking adds a slight tang, balancing out the richness of the dish.
Variations of Jamie Oliver’s Hungarian Goulash Recipe
- Spicy Goulash: Add a pinch of hot paprika or chili flakes if you like a bit of heat in your goulash.
- Vegetable Goulash: For a vegetarian version, replace the beef with a mix of root vegetables like carrots, potatoes, and mushrooms.
- Goulash Soup: Add extra stock to turn this into a thinner, soup-like version of goulash.
How to Store Leftover Jamie Oliver’s Hungarian Goulash Recipe
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen when reheated, making it taste even better the next day.
- Freezing: You can freeze goulash for up to 2 months. Allow it to cool completely before transferring it to an airtight container or freezer bags. Thaw in the fridge before reheating.
- Reheating: Reheat the goulash in a pot over low heat, adding a splash of water or stock if needed to loosen the sauce.
Nutrition Value (per serving)
- Calories: 400 kcal
- Protein: 35g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 4g
FAQs
Can I freeze Hungarian goulash?
Yes, Hungarian goulash can be frozen for up to 2 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bags. Thaw in the fridge overnight before reheating.
What is the best type of beef to use for Hungarian goulash?
The best type of beef for Hungarian goulash is stewing beef, such as beef chuck or shin. These cuts become tender and flavorful when cooked slowly over a long period.
Can I make Hungarian goulash in a slow cooker?
Yes, Hungarian goulash can be made in a slow cooker. Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
How do I thicken Hungarian goulash?
To thicken Hungarian goulash, let it simmer uncovered for the last 20-30 minutes to reduce the sauce. If you want it thicker, you can mix a tablespoon of flour or cornstarch with water and stir it into the goulash.
Final Words
Jamie Oliver’s Hungarian Goulash is a rich, comforting stew that’s perfect for cold evenings or whenever you crave something hearty and flavorful. The tender beef, sweet paprika, and slow-cooked vegetables create a dish that’s both satisfying and delicious. Whether you’re serving it for a family dinner or a gathering with friends, this goulash is sure to impress.
More Jamie Oliver Recipes
Print
Jamie Oliver Hungarian Goulash
- Prep Time: 15
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Description
Jamie Oliver’s Hungarian Goulash is a traditional beef stew made with chunks of beef, onions, bell peppers, tomatoes, and sweet paprika. Slow-cooked until the meat is tender, this dish is typically served with bread, potatoes, or dumplings, making it a satisfying and comforting meal.
Ingredients
-
- 1kg stewing beef (cut into chunks)
-
- 2 tablespoons olive oil
-
- 2 large onions (sliced)
-
- 2 garlic cloves (minced)
-
- 2 tablespoons sweet paprika
-
- 1 teaspoon caraway seeds
-
- 2 red bell peppers (sliced)
-
- 2 tablespoons tomato paste
-
- 400g can chopped tomatoes
-
- 500ml beef stock
-
- 2 bay leaves
-
- 1 tablespoon vinegar (optional)
-
- Salt and pepper to taste
-
- Fresh parsley (for garnish)
Instructions
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chunks of beef in batches, browning them on all sides. This helps to lock in the flavor and gives the goulash a rich base. Once browned, remove the beef from the pot and set aside.
In the same pot, add the sliced onions and cook over medium heat for about 5 minutes, or until they are soft and golden. Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
Stir in the sweet paprika and caraway seeds, coating the onions and garlic. Cook for 1 minute to release the aroma and flavors of the spices.
Add the sliced red bell peppers and tomato paste to the pot. Stir everything together, allowing the vegetables to soften and the tomato paste to slightly caramelize, which enhances the flavor.
Return the browned beef to the pot, along with any juices that may have collected. Pour in the canned tomatoes and beef stock, and add the bay leaves. Stir everything together and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the goulash simmer for 2 to 2.5 hours, stirring occasionally. The beef should become tender, and the sauce should thicken as it cooks. If you want a slight tang, stir in the vinegar in the last 10 minutes of cooking.
Once the goulash is done, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Garnish with fresh parsley and serve the goulash hot with crusty bread, potatoes, or dumplings.
