Hungarian Goulash with Soured Cream
A glossy spoonful of soured cream melting into the burnished paprika sauce, scattered with fresh parsley and a heavy crack of black pepper.
Ingredients
Serves 6- 1.2 kgbeef chuck, cut into 4cm pieces
- 4garlic cloves, minced
- 500 mlbeef stock
- 2red peppers, deseeded and diced
- 1 x 400gtin chopped tomatoes
- salt and black pepper
- 3onions, finely diced
- 3 tbspsweet smoked paprika
- 2 tbspvegetable oil
- 1 tspcaraway seeds
- 2bay leaves
- 2carrots, finely diced
- 300 gwide egg noodles or mashed potato (optional)
- 150 mlsoured cream (optional)
- 15 gflat-leaf parsley, chopped (optional)
Method
- Heat the oil in a large heavy casserole over high heat. Season the beef generously. Brown in batches for 3–4 minutes each side until deeply caramelised. Remove and set aside.
- Reduce the heat to medium. Fry the onions for 10 minutes until deeply golden. Add the red peppers, grated carrot and garlic, and cook for 3 minutes until softened.
- Add the paprika and caraway seeds, stir for 1 minute until the spices are toasted and fragrant; this is the flavour base of the whole dish.
- Return the beef. Pour in the chopped tomatoes, stock. Add the bay leaves. Stir well, bring to a simmer, then cover tightly.
- Cook over very low heat for 2–2½ hours, stirring occasionally, until the beef is completely tender and the sauce is rich, thick and deeply coloured. Check the seasoning and remove the bay leaves.
- Serve the goulash over egg noodles or mashed potato, with a generous dollop of soured cream alongside, a scattering of parsley and a crack of black pepper.
Per serving
- kcal
- 646
- protein
- 40.2g
- fibre
- 5.8g
- carbs
- 21.4g
- fat
- 43.8g
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