Hungarian Goulash
Tender chunks of stewing steak coated in a savory seasoned flour mix, perfectly browned and then simmered in a rich, flavorful sauce made with onions, peppers, carrots, and celery. This slow-cooked beef stew is infused with paprika, tomato puree, nutmeg, herbs, and a splash of red wine and Worcestershire sauce, creating a comforting and hearty dish that's bound to be a hit with your family. Plan ahead as this dish requires slow cooking for 5-6 hours to achieve maximum tenderness and depth of flavor.
— Constant Cookbook
Ingredients
- 1lb stewing steak, cubed
- 60g seasoned flour
- 3tbsp veg oil
- 1 large onion, finely chopped
- 1 green pepper, deseeded and chopped
- 2 carrots, peeled and chopped
- 1 stick celery, chopped
- 1tsp paprika
- 3tbsp tomato puree
- pinch grated nutmeg
- 3 tsp mixed herbs
- salt and pepper
- 200ml beef stock
- 200g tin of chopped toms
- 200ml red wine
- 3tbsp worcestershire sauce
Instructions
- Coat the meat in the seasoned flour. Heat the oil in a frying pan and fru the onion, pepper, carrot and celery. Add the meat and fry until browned.
- Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine an worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.
Yield
Serves 3
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