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Hungarian Beef Goulash

Hungarian Beef Goulash

Name: Hungarian Beef Goulash
Yield: 4 servings
Ingredients: 50g Butter2 tablespoons Olive Oil2 Spanish Onions, finely chopped1 teaspoon ground Caraway seeds1 Bay Leaf1/4 teaspoon dried Marjoram1/4 teaspoon dried Thymepinch of Cayenne Pepper2 Red Peppers, seeded and sliced450g Button Mushrooms, sliced1.4kg Top Rump6 tablespoons FlourSaltfreshly ground Black Pepper850g canned Tomatoes275ml soured Creamfinely chopped Parsley (optional)

By Greg

Total Time: 0 min

A great dish at any time of year. Improves if left to "stew" in its own juices...

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Hungarian Beef Goulash

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 13 April, 2004

Adjust Servings

New portion size

Ingredients

50g Butter2 tablespoons Olive Oil2 Spanish Onions, finely chopped1 teaspoon ground Caraway seeds1 Bay Leaf1/4 teaspoon dried Marjoram1/4 teaspoon dried Thymepinch of Cayenne Pepper2 Red Peppers, seeded and sliced450g Button Mushrooms, sliced1.4kg Top Rump6 tablespoons FlourSaltfreshly ground Black Pepper850g canned Tomatoes275ml soured Creamfinely chopped Parsley (optional)

Instructions

Heat oven to 140°C. Cut the beef into 5cm cubes.
Heat 25g of the butter and the olive oil in a large flameproof casserole. Add the finely chopped onions and the garlic and cook over a low heat for 10 minutes or until the onions are transparent, stirring with a wooden spoon. using a slotted spoon, transfer the onions and garlic to a heated plate and keep warm.
Sprinkle the flour on to a plate and season with salt and pepper. Toss each cube of meat in the flour, shaking off any excess.
Heat the remaining butter in the casserole and brown the meat in 4 batches, for 2 to 3 minutes on each side. With a slotted spoon, transfer the meat to a heated plate and keep warm.
Return the onions, garlic and meat to the casserole. Sprinkle the paprika and ground caraway seeds. Add the bay leaf, dried marjoram and dried thyme and season with cayenne pepper, salt and freshly ground black pepper. Bring to a simmer over a moderate heat and cook for 10 minutes, stirring constantly with a wooden spoon.
Add the sliced mushrooms, diced red peppers and tomatoes. Bring to a simmer. Cover and transfer to the oven and cook for 1 to 1 1/4 hours, or until the meat is tender. Correct the seasoning.
Transfer the goulash to a warmed serving dish. Pour a little soured cream around the center, sprinkle with parsley and serve with the remaining cream separately.