We’ve always known what a goulash is. However, our trip to Budapest and Prague in 2012 redefined what we knew as a good goulash. It’s a bowl of warm creamy comfort that ignites every happy nerve in our body.
Inspired by our experiences in those cities, we sought to make a goulash back home. Below is the recipe that we have come up with. It’s not perfect, but it’ll do. 😉
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Serves 4 to 5
- 2 tbsps olive oil
- 700g to 1kg stewing steak cut into cubes
- 30g to 40g plain flour
- 1 large onion
- 5 cloves of garlic
- 2 red, yellow or orange peppers
- 2 tsps of tomato puree or 1.5 tablespoons tomato paste
- 2 tsps of paprika
- 3 medium tomatoes
- 187ml white wine
- 300ml beef stock
- 5 dried bay leaves
- 2 stalks of fresh rosemary or 2 tbsps of dried rosemary
- 2 tbsps of dried parsley
- 150ml sour cream
- Dust the beef with the plain flour and season with salt and pepper.
- Brown the beef in batches in a large saucepan and set aside.
- Cook the peppers, onion and garlic in the same saucepan for around 5 minutes till they turn soft.
- Add the beef back into the saucepan, along with the tomato paste/puree and paprika. Cook for about 1 minute.
- Add the tomatoes and cook for about 1 minute.
- Add beef stock and wine, bay leaves and rosemary.
- Bring to a boil and let it simmer with the lid on for 45 minutes. Then remove lid and simmer for another 15 minutes.
- Add the parsley and sour cream and it is ready to serve.