Description
Jamie Oliver’s Hungarian Goulash is a classic stew made with slow-cooked beef, onions, garlic, bell peppers, tomatoes, and sweet Hungarian paprika. This dish is known for its deep, smoky, and slightly sweet flavors, thanks to the paprika and slow simmering. Traditionally, it’s served as a one-pot meal, often with crusty bread or buttered noodles.
Ingredients
- Beef Chuck (800g, cut into chunks) – Ideal for slow cooking, becomes tender.
- Onions (2 large, chopped) – Adds sweetness and depth.
- Garlic (3 cloves, minced) – Enhances flavor.
- Red Bell Peppers (2, sliced into strips) – Adds sweetness and color.
- Tomatoes (2 large, diced) – Helps create a rich sauce.
- Tomato Paste (1 tbsp) – Intensifies the tomato flavor.
- Beef Stock (750ml / 3 cups) – Forms the flavorful base.
- Hungarian Sweet Paprika (2 tbsp) – Essential for an authentic taste.
- Caraway Seeds (1 tsp, optional) – Adds an earthy, nutty taste.
- Bay Leaves (2) – Infuses extra aroma.
- Salt and Black Pepper (to taste) – Enhances seasoning.
- Olive Oil (2 tbsp) – For browning the beef.
- Flour (1 tbsp, optional) – Helps thicken the sauce.
- Sour Cream (for serving, optional) – Adds creaminess when served.
- Fresh Parsley (for garnish, optional) – Adds freshness.
Optional Additions
- Potatoes (2, peeled and cubed) – Makes it heartier.
- Smoked Paprika (1 tsp, optional) – Adds a deeper smoky flavor.
- Red Wine (½ cup, optional) – Enhances richness.
Instructions
Heat the olive oil in a large pot over medium heat. Add the beef chunks and sear until browned on all sides (about 5 minutes). Remove and set aside.
In the same pot, add the chopped onions and cook for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
Lower the heat and stir in the Hungarian paprika and tomato paste. Cook for 1-2 minutes, stirring constantly to release the flavors.
Add the sliced bell peppers and diced tomatoes, stirring to coat them with the spices.
Return the browned beef to the pot, then pour in the beef stock. Add the bay leaves, caraway seeds, salt, and black pepper. Bring to a simmer.
Reduce the heat to low, cover, and let the goulash simmer for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the goulash and adjust seasoning if needed. Remove the bay leaves and serve hot, garnished with fresh parsley and a dollop of sour cream.