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Hungarian-Style Beef Goulash

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Pixicook editorial team

Embrace the comforting flavors of Hungary with this rich and savory goulash. Perfect for a family dinner on a cool evening, this dish will tantalize your taste buds with its tender chunks of beef, aromatic vegetables, and a creamy finish.

Ingredients for Hungarian-Style Beef Goulash

units in
USchevron
serves
4 peoplechevron

Olive Oil, divided

tablespoons

Stewing Steak, cut into chunks

0 oz

Plain Flour, for dusting

0 oz

Large Onion, thinly sliced

each

Garlic Clove, finely chopped

each

Green Pepper, deseeded and thinly sliced

each

Red Pepper, deseeded and thinly sliced

each

Tomato Puree

tablespoons

Paprika

tablespoons

Large Tomatoes, diced

each

Dry White Wine

0.25 fluid ounces

Beef Stock, homemade or store-bought

0.25 fluid ounces

Flat-leaf Parsley Leaves, chopped

tablespoons

Soured Cream

0.25 fluid ounces

How to Make Hungarian-Style Beef Goulash

1. Preparation

Preheat your oven to 160°C (140°C for fan ovens, Gas Mark 3). Dust the 700g stewing steak chunks with the 30g of plain flour.

2. Browning the Beef

In a flameproof casserole dish or heavy-based saucepan, heat 1 tablespoon of olive oil over medium-high heat. Brown the floured stewing steak in three batches, adding 1 tablespoon of oil for each batch. Once browned, set aside.

3. Sautéing the Vegetables

In the same casserole dish, add the remaining tablespoon of olive oil. Stir in the thinly sliced onion, finely chopped garlic, and thinly sliced green and red peppers. Sauté until the vegetables are softened, about 5-10 minutes.

4. Combining Ingredients

Return the browned beef to the dish with the sautéed vegetables. Mix in 2 tablespoons of tomato purée and 2 tablespoons of paprika, cooking for 2 minutes while stirring.

5. Baking

Add the diced tomatoes, dry white wine, and beef stock to the casserole dish. Cover and place in the oven to bake for 1 hour 30 minutes to 2 hours. As an alternative, you can simmer on the stovetop over gentle heat for roughly an hour, uncovering after 45 minutes.

6. Final Touches

After cooking, sprinkle the goulash with chopped flat-leaf parsley. Season well with salt and freshly ground black pepper. Stir in the soured cream just before serving for a creamy texture.

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