Hungarian Goulash. My way

Hungarian Goulash ingrediants

I’ve been really trying to ensure we have at least one hearty sit-down meal midweek instead of the kids having one meal and the husband and I scoffing something at 9pm in front of the TV.
Which is really difficult when your kids are off out at various after school activities, sporting fixtures, visiting friends.
At this age it’s harder and harder to actually sit down as a family – even weekends are so hectic I feel like I’m fighting a losing battle.
But it’s a battle I’m prepared to ware, for I believe that sitting down together as a family at the dinner table is something to be treasured.

So basically what is needed is a meal I can throw in the oven, forget about for a couple of house and then produce in a flourish of ‘taa daa’.

This Hungarian Goulash recipe was always one of hubby and mine’s very favourite recipes when we were first together; warming, slightly spicy, filling. And now it’s become a favourite family recipe.
Fifteen minutes of prep and then you can throw it in the oven so when you’re all home the house smells amazing and you have a winter warming meal to sit down together to. And you look like a shiny star of the kitchen.

circulon pan set circulon saucepan review circulon pan review

Plus I was recently sent this gorgeous set of Circulon pans from Housemakers so I needed an excuse to try them out for size.
They look beautiful on my very average cooker 🙂 , are reassuringly weighty and their non-sticky quality means you don’t need to use much oil at all.
The set comes with four items: 3 different size saucepans (I LOVE the 20cm pan for stews, meatballs etc as it has an extra side handle to make moving it easier) and a 24cm French skillet.

Absolutely fabulous.

circulon saucepan set circulon saucepan

I travelled to Hungary some years ago and stayed in the capital city Budapest – a beautiful city split over both sides of the Danube river; Buda on West and Pest on the East.
Every Hungarian home has a different version of the basic goulash, but it’s essentially beef with onions, tomatoes, peppers and that gorgeous Hungarian paprika all mixed together to make something between a stew and a soup.
And the best thing is experimenting to see which version you like the best.

So here’s mine. I’ve seen it made with caraway seeds and celery but ours is a very simple dish, which the kids adore.
And yes that is a jar of cheat’s chillies. What of it?

Anyway. It’s delish.

3 tsp oil
1lb lean braising steak cubed
2 onions chopped
2 cloves garlic, crushed
2 tbsp Hungarian paprika
1 tbsp plain flour
1 large red pepper chopped
1 red chilli
11floz beef stock
14oz can chopped tomatoes
1 tbsp tomato puree
3 floz red wine
salt and black pepper

1. Preheat the oven to 170 degrees C.

2. Heat 2 teaspoons of the oil in a deep frying pan. Brown the meat on a high heat until browned all over. When sealed, remove to a plate.

3. Add rest of oil and stir in the onion until soft. Add the garlic and stir.

4. Sprinkle on the paprika and flour and stir, then add the red pepper, chilli, stock, tomatoes and wine.

5. Season with salt and pepper and bring to a simmer.

6. Tip the sauce into a casserole dish. Now add the meat and stir together.

7. Cook in the oven for an hour and a half.

8. Serve with rice.
Done. Yum.

Hungarian goulash

Many thanks to Housemakers for the pans; they are seriously excellent.

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One Response to Hungarian Goulash. My way

  1. nappyvalleygirl says:

    That version sounds delicious. I make goulash occasionally, using Delia Smith's – but hers is more basic.

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