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.