Travel Reference
In-Depth Information
Hungarian goulash
A rich, warming stew that is best served with buttered tagliatelle.
1 Preheat the oven to 325°F (160°C).
2 Heat half the oil in a large frying
pan and brown the meat in batches,
transferring to a large casserole dish
as each batch finishes browning.
SERVES 4
TIME TO COOK 2HRS
REHEAT TIME 20 MINS
4 tbsp oil
3 Add the remaining oil to the pan,
lower the heat, and cook the onions,
garlic, and peppers until soft. Stir in
the paprika and cook for 1 minute,
then add the tomatoes and purée.
Mix the flour with a little stock until
smooth, then pour it into the pan with
the rest of the stock. Bring to a boil,
stirring often. Add the thyme, season
with salt and pepper, then pour the
sauce into the casserole.
2lb (900g) braising steak,
cut into 1in (2.5cm) cubes
2 large onions, thinly sliced
2 garlic cloves, crushed
2 red bell peppers, seeded
and chopped
1 tbsp paprika, plus extra
to garnish
1 x 14oz (400g) can chopped
tomatoes
2 tbsp tomato purée
1 tbsp plain flour
1½ cups beef stock
1 tsp fresh thyme, chopped
4 Cover tightly and place in the oven
for 2 hours or until the beef is tender.
salt and pepper
¾ cup sour cream
5 To reheat at the campsite, simmer
gently for 20 minutes. Top each
serving of goulash with a couple of
spoonfuls of sour cream and a sprinkle
of paprika.
