GOULASH RECIPES - BBC GOOD FOOD
Serve up a hearty goulash for the ultimate comforting stew on winter nights. Searching for the perfect accompaniment? Try mashed potato, dumplings or your favourite veg.
Provided by Good Food team
Number Of Ingredients 1
GOULASH SOUP | BEEF RECIPES | JAMIE OLIVER
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
Total Time 3 hours 5 minutes
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
- Serve with a dollop of sour cream, if you like.
Nutrition Facts : Calories 225 calories, FatContent 9.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 21 g protein, CarbohydrateContent 12.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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BEEF GOULASH RECIPE - BBC GOOD FOOD
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Total Time 2 hours 50 minutes
Category Dinner, Main course
Calories 576 calories per serving
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Total Time 8 hours 30 minutes
Category dinner
Calories 517 calories per serving
Put the flour into a large bowl, season with salt and freshly ground black pepper, then toss the cubes of beef in the flour to coat and shake off any excess.
Heat 2tbsp of the oil in a large pan and quickly fry the meat in small batches until browned on all sides. Transfer to the beef to a slow cooker (don't turn the cooker on at this point).
Heat the remaining oil in the pan, add the onions and fry over a medium heat for 5min until starting to soften and turn golden. Add the pancetta or lardons and fry over a high heat until crispy. Stir in the garlic and paprika and cook, stirring, for 1min.
Add the herbs, tomatoes and hot stock and bring to the boil. Stir into the beef in the slow cooker, then cover and cook on Low for 8hr or until tender.
Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with pasta.
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