Beef Goulash
There are so many recipes for Goulash and whilst this is not a traditional Hungarian Goulash, it is one of my favourites. This is all about the paprika. It doesn’t have as many vegetables as some and has a rich dark sauce. If you can get your hands on authentic Hungarian paprika, use that. You want to be using the very best quality paprika you can get. I also like to add a bit of smoky paprika to give it that extra depth. Play around with the quantities, and trust your instincts. You can use rump steak when it’s on special (make sure you leave the fat cap on it), but cheaper cuts also work well - just adjust the cooking time accordingly. Serve it with mash, egg pasta or even just chunks of crusty bread and a glass of Passing Clouds Shiraz.
4 tbsp olive oil or pork lard
1kg rump with fat left on cut into chunks
2 browns onion, finely sliced
3 cloves garlic, finely chopped
At least ¼ cup sweet Hungarian and/or sweet smoked paprika
2 tsp ground caraway seeds
1 tbsp oregano
2 bay leaves
1 tsp brown sugar
2 tbsp tomato paste
400g can diced tomatoes
2 tbsp balsamic vinegar
500ml beef stock (plus extra if required)
To garnish
2 tbsp chopped parsley
150ml sour cream
Heat oven to 160ºC / 140ºC (fan).
Heat oil or lard in a Dutch oven or heavy-based saucepan that has a well-fitting lid.
When oil is hot, add the beef and season with salt and pepper. Cook until meat is browning. You want any liquid to evaporate off so keep the heat on high and stir as required to prevent burning.
Add the onions and cook until softened and translucent. Add the garlic and stir to ensure the garlic doesn’t burn. Add the paprika, oregano, bay leaves, caraway seeds and brown sugar. Stir well and cook for a couple of minutes.
Add tomato paste, tomatoes, balsamic and beef broth. Stir thoroughly to combine. Cover and bake in the oven for about 2 hours until meat is tender. If using a tougher cut of beef, this cook time will need to increase to 3-3 ½ hours to break down the connective tissue. Check every hour or so to make sure there is enough liquid, and add additional hot beef stock if required.
Remove from oven and let rest for about ten minutes. Garnish with fresh parsley and sour cream.
Serve with mashed potatoes, fresh egg pasta or chunks of crusty bread.
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Beef Goulash
Ingredients
- 4 tbsp olive oil or pork lard
- 1kg rump with fat left on cut into chunks
- 2 browns onion, finely sliced
- 3 cloves garlic, finely chopped
- At least ¼ cup sweet Hungarian and/or sweet smoked paprika
- 2 tsp ground caraway seeds
- 1 tbsp oregano
- 2 bay leaves
- 1 tsp brown sugar
- 2 tbsp tomato paste
- 400g can diced tomatoes
- 2 tbsp balsamic vinegar
- 500ml beef stock (plus extra if required)
- 2 tbsp chopped parsley
- 150ml sour cream
Method
- Heat oven to 160ºC / 140ºC (fan).
- Heat oil or lard in a Dutch oven or heavy-based saucepan that has a well-fitting lid.
- When oil is hot, add the beef and season with salt and pepper. Cook until meat is browning. You want any liquid to evaporate off so keep the heat on high and stir as required to prevent burning.
- Add the onions and cook until softened and translucent. Add the garlic and stir to ensure the garlic doesn’t burn. Add the paprika, oregano, bay leaves, caraway seeds and brown sugar. Stir well and cook for a couple of minutes.
- Add tomato paste, tomatoes, balsamic and beef broth. Stir thoroughly to combine. Cover and bake in the oven for about 2 hours until meat is tender. If using a tougher cut of beef, this cook time will need to increase to 3-3 ½ hours to break down the connective tissue. Check every hour or so to make sure there is enough liquid, and add additional hot beef stock if required.
- Remove from oven and let rest for about ten minutes. Garnish with fresh parsley and sour cream.
- Serve with mashed potatoes, fresh egg pasta or chunks of crusty bread.
