Makes 8 servings
Prep: 15 minutes
Cook: 2 hours
- 80 ml or ⅓ cup vegetable oil
- 3 onions, sliced
- 15 gr or 2 tablespoons Hungarian sweet paprika
- 10 gr or 2 teaspoons salt
- 1 gr or ½ teaspoon ground black pepper
- 1360 gr or 3 pounds beef stew meat, cut into 4 cm or 1½ inch cubes
- 170 gr or 1 (6 ounce) can tomato paste
- 355 ml or 1½ cups water
- 1 clove garlic, minced
- Heat oil in a large pot or Dutch oven over medium heat.
- Cook onions in oil until soft, stirring frequently.
- Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper.
- Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.
- Return the onions to the pot, and pour in tomato paste, water and garlic.
- Reduce heat to low, cover and simmer, stirring occasionally, 1½ to 2 hours, or until meat is tender.
- Serve with rice.
Note 1: Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I cut down the salt, in the original recipe it said 15 gr or 3 teaspoons of salt. (Salt is also in the tomato paste and the juice of the meat)
Note 2: The key is to let the ‘gravy’ form by stewing it until the juices thicken without any flour added; the cheaper cuts of beef are better for this, as they are more flavourful and provide more ‘gravy’.
Note 3: It would also be great with a few vegetables, like carrots and potatoes. The longer it stews, the better, so it doesn’t qualify as quick. It’s great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort!
Amount Per Serving Main recipe.
Total Fat: 42.3g
Total Carbohydrates: 9.4g
Dietary Fiber: 2.1g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !
PDF of this recipe: 20141204-ComfortFood-Hungarian-Goulash