Recipe

Hungarian goulash

Mar 31, 2013 1:00pm
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Hungarian goulash
  • 1/4 cup plain flour
  • 600 gram beef casserole steak, trimmed, cut into 3 cm pieces
  • cooking oil spray
  • 1 large brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1 tablespoon sweet paprika, plus extra, to serve
  • 2 large ripe tomatoes, chopped
  • 400 gram can diced tomatoes
  • 1/2 cup beef stock
  • 300 gram swiss brown mushrooms, sliced
  • 1 cup frozen peas
  • mashed potato, to serve
  • 1/3 cup extra light sour cream, to serve

Method

Hungarian goulash
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Place flour and a pinch of salt in a shallow dish. Coat beef in seasoned flour. Spray with oil.
  • 3
    Spray a 1.5-litre (6-cup) flameproof casserole dish with oil. Heat over moderate heat. Cook and turn beef, in small batches, for 1-2 minutes or until seared. Transfer to a heatproof plate.
  • 4
    Spray onion with oil then add to casserole dish. Cook and stir for 2 minutes. Add garlic; cook for 30 seconds. Stir in 1 tablespoon paprika, tomato, beef and stock. Bring to the boil. Bake, covered, for 1 hour.
  • 5
    Stir in mushrooms. Bake, covered, for 15 minutes more. Stir in peas. Bake, covered, for 10 minutes more.
  • 6
    Spoon mashed potato into shallow bowls. Top with goulash and sour cream. Serve sprinkled with extra paprika.

Notes

Budget tip; make a double batch then freeze half. Thaw in fridge overnight. Stir over low heat until hot. For another family meal, serve with macaroni.

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