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Beef Goulash

Course Main
Cuisine Central European
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 6
Author Richard Bewley

Ingredients

  • 1.5 kg braising beef, cut into bite-size chunks and fat/sinew trimmed
  • 2 x large cloves garlic, grated
  • 3-4 bay leaves
  • 400 ml red wine
  • I large red onion, peeled and sliced into thin vertical wedges
  • 1 large white onion, peeled and sliced into thin vertical wedges
  • 8 rashers thick smoked and streaky bacon, cut into small chunks
  • 3 tbsp olive oil
  • 2 - 3 tbsp paprika - the heat is entirely up to you
  • 2 x bell peppers, deseeded and roughly chopped
  • 2 x medium tomatoes, blanched, skin removed, deseeded and roughly chopped
  • 1 x tube Goulash creme/ paste
  • 1 stick celery
  • 2 medium carrots
  • 1/2 cup dried mushrooms, re-hydrated in warm water for 15 mins then drained
  • 500 ml water
  • 2 x chillies to taste, optional, added whole
  • sea salt and freshly ground pepper to taste.

Instructions

  • First, combine the chunks of beef, grated garlic and bay leaves in a large bowl and cover with red wine. Season with black pepper and sea salt, mix thoroughly, cover with cling film and, if possible, refrigerate the marinade over night.
  • Set aside a large casserole dish (with lid), then fire up a large frying pan on a medium heat, add 1x tbsp of olive oil, then cook the onion and bacon together until soft and lightly browned. Place into the casserole dish.
  • Drain the red wine from the marinade in a colander, and save it for later. Next, gently heat up another tbsp olive oil, and add a tbsp of paprika. Be careful not to burn it. The aim is to give the oil a great colour and flavour. Then, in batches, seal off the chunks of beef and place in the casserole. Repeat the previous step with the paprika and oil, until all the meat is cooked.
  • Preheat the oven to 180C.
  • Next, add the reserved red wine marinade to the frying pan, the goulash paste and water, and slowly bring to the boil.
  • Meanwhile, add the chopped tomatoes, peppers, parsley, and tomatoes to the casserole dish and mix thoroughly. Also (optional) add the chillies to the dish.
  • Once the stock has reduced and thickened slightly, pour over the the other ingredients, mix thoroughly, and cover with a lid.
  • Cook, in a middle oven for 30 minutes, then reduce to 140C and continue for a further 2.5 hours.
  • After an hour of cooking, add the celery and carrots and sir through, then return to the oven.
  • Keep an eye on the goulash, and stir occasionally.
  • Add the mushrooms, and continue to cook for a further 45 minutes.
  • Serve with mashed potatoes, rentils (recipe to follow), or freshly made bread. So many options...

Recipe Notes

Should you want to thicken the sauce, combine a tbsp of cornflour and water and stir into a thin paste and add 30 mins before the end time.