Hungarian Goulash

Ingredients

• 700g beef chuck, cubed
• 3 onions, sliced
• 3 garlic cloves, minced
• 3 tbsp sweet paprika
• 1 tsp caraway seeds
• 2 red peppers, sliced
• 2 tomatoes, chopped
• 3 potatoes, cubed
• 1 litre stock
• 3 tbsp oil
• Salt and pepper

Instructions

1. Heat the oil in a heavy pot and brown the beef in batches; lift out.
2. In the same pot, cook the onions slowly for 15 minutes until golden.
3. Take the pot off the heat and stir in the paprika so it doesn't burn.
4. Return the beef, add garlic, caraway and tomatoes; pour in the stock.
5. Simmer gently for 1.5 hours until the meat is tender.
6. Add the potato and pepper and cook another 30 minutes until soft.

Serving suggestions

• Serve with crusty bread or buttered noodles.

Storage & reheating

Keeps 4 days; flavour deepens overnight. Freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions