Pete Goffe-Wood’s Hungarian Goulash
Pete Goffe-Wood used simple spices to add a Hungarian-flavour twist to your regular beef stew! Serve it with flat-leaf parsley and a dollop of sour cream.
- Soups and Stews
- Soups, Stews & Potjies
Prep Time20 minutes
Cooking Time2 hours
- 700g Food Lover’s Market Beef Goulash
- 50g flour
- 100ml canola oil
- 1 large onion, thinly sliced
- 3 cloves garlic, finely chopped
- 2 red peppers, seeded and neatly chopped
- 30ml (2 tbsp) tomato purée
- 30ml (2 tbsp) paprika
- 2 tomatoes, blanched, peeled and roughly chopped
- 100ml red wine
- 500ml (2 cups) beef stock
- 10g flat leaf parsley, roughly chopped
- 150ml sour cream or crème fraîche
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan.
- Season the beef with salt and pepper and then dust the beef with the flour and brown in pan.
- Do it in three batches, adding a little extra oil for each batch. Set the browned meat aside.
- Add in the remaining oil to the casserole dish, followed by the sliced onion, finely chopped garlic and diced red peppers.
- Fry until softened, around 5-10 mins.
- Return the beef to the pan with the tomato purée and paprika.
- Cook, stirring, for 2 mins
- Add the roughly chopped tomatoes, followed by the wine and the beef stock.
- Cover and bake in the oven for 1 hr 30 mins - 2 hrs at 150°C. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- When the beef is soft, season to taste with salt and pepper.
- To finish, add the chopped flat-leaf parsley leaves, then add a dollop of sour cream and serve.