Tag: gordon ramsay goulash recipe

Hungarian beef goulash

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Ingredients

  • 2tbsp vegetable oil
  • 700g braising steak, cut in large chunks
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2tbsp plain flour
  • 2tbsp Paprika
  • 2 red peppers, deseeded and chopped
  • 2tbsp tomato puree
  • 400g can chopped tomatoes
  • 200ml beef stock
  • 1 bay leaf
  • 2tbsp chopped flat leaf parsley
  • Freshly ground black pepper

To serve:

  • Cooked long grain rice
  • Sour cream
  • Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

  1. Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
  2. Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
  3. Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
  4. Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

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Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?

I’m not sure how authentic this goulash recipe is,
since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.
Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is
closer to a stew called “Pörkölt.” Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.


Okay, two things. First, when it comes to a main course, I
like stew more than soup. If you want to stay truer to the original, add more
liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a
universe ruled by Google, I went with “goulash” since it’s a thousand times
more recognizable than pörkölt. When’s the last time you heard someone say they
were craving a big bowl of pörkölt?

Of course, none of this helps my American viewers who,
thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,
hamburger, and elbow macaroni casserole. I’m assuming that variation was born
when some Hungarian (or Austrian?) immigrant tried to stretch the last few
ladles of soup/stew into another full meal.


Anyway, now that we’ve cleared up absolutely nothing, I can
talk about this gorgeous dish of food. I adore everything about this dish. The
color is stunning, the beef is sticky and succulent, and paprika-based sauce is
incredible.

By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever”
in Hungarian? Despite our questionable naming, ingredients, and side dish, this
made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!


Ingredients for 4 large portions of beef goulash:
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck, cut into 2-inch cubes,
seasoned generously with salt and pepper
2 onions, chopped
2 tsp olive oil
1/2 tsp salt
2 teaspoons caraway seeds, toasted and ground
2 tablespoons Hungarian paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tsp dried marjoram leaves
1/2 teaspoon dried thyme leaves
4 cups chicken broth (1 to deglaze pan, 3 more added to
stew)

*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
1/4 cup tomato paste
3 garlic cloves, crushed
1/2 tsp salt, or to taste
1 bay leaf
1 tsp sugar
2 tablespoons balsamic vinegar
*Simmer for about 2 hours, or until tender
Garnish with sour cream and fresh marjoram if desired.

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