Quite simply, one of the tastiest things I’ve ever made! This Hungarian Beef Goulash features meltingly tender beef in an unbelievably delicious sauce flavoured with paprika and caraway seeds. Quick and easy to prepare and very little washing up. What’s not to like?
Don’t you just love it when a recipe just works? I have made and eaten goulash a handful of times in my life, but for some reason I haven’t made it in years. Then, a few weeks ago I tried a similar recipe from The Spicery and I was reminded just how much I like these flavours.
So, I set about trying to come up with a really super tasty, super easy version of a goulash that I thought my Easy Peasy Foodie readers would love…and this is the result. And it really is wonderful. I mean like, insanely wonderful – I can’t remember the last time I had something quite so nice…obviously I love all the recipes that feature on Easy Peasy Foodie. It is one of the key criteria by which I choose which recipes are allowed on my blog and which are not – if I don’t like it, it doesn’t get on! (And believe me, there are a whole load of duds which don’t make it anywhere near this website!)
But this recipe, it was like another level of deliciousness – I surprised myself – it will go down in history as one of the great foodie moments of my life (and most of the other ones involve expensive restaurants!) and the most fabulous thing is this recipe is really easy, I mean really, really easy – for a start it only has 8 ingredients and it’s basically a case of frying a few things, which takes less than 15 minutes, and then shoving it in the oven for 2 hours…oh how I like this style of easy peasy cooking…I am almost hoping it doesn’t get too hot this summer so I can keep on making easy peasy one pot stews and casseroles.
This recipe features my lovely red cast iron casserole dish AGAIN! Hungarian Beef Goulash is THE PERFECT recipe to do in a cast iron, hobproof casserole dish. But if you don’t have one, use either an ovenproof saucepan or just use a regular saucepan and then, when the goulash is ready to go in the oven, pop it into a regular casserole dish and add 5 minutes on to the cooking time to allow for the time it takes the casserole dish to warm up. But really I just suggest you go out and buy a fabulous cast iron casserole dish like mine because they are amazing!
I have used lardons in this recipe, because it is such an easy shortcut: I use Tesco Finest Oak Smoked Lardons, but if you prefer, just used smoky bacon cut up small instead. I put the peppers in half way through cooking to keep some of the lovely texture, but if you want to go out somewhere while your goulash is cooking, put the peppers in just before the goulash goes in the oven – the flavour and goodness of the peppers will still be in there, they will just be a bit softer!
I have chosen to serve this beef goulash with brown rice as I think it goes brilliantly and helps to make it more healthy, but feel free to use white rice, pasta or mashed potatoes if you prefer. Or, for a super easy meal, just serve with crusty French bread. I also love to serve my goulash with a blob of sour cream and a sprinkling of parsley, but leave these out if that’s too much hassle!
And of course this is a great meal to make a double quantity of and either put the other half in the fridge for the next day or freeze for the future. Or why not freeze in individual portions to microwave at work and make all your colleagues green with envy!
This kind of stew goes really well with a Cotes du Rhone or southern French Grenache-based red. A Rioja would work quite well here too.
Please, please, please make this recipe and tell me what you think – I want to know if it’s just me who thinks this is amazing or if it really is! 🙂 Eb x
Hungarian Beef Goulash
- 2 tablespoons olive oil
- 2 medium onions sliced
- 90 g smoked lardons or chopped streaky bacon (I use the little packs of Tesco Finest Lardons)
- 4 teaspoons smoked paprika
- ½ teaspoon caraway seeds
- 3 cloves garlic – crushed or finely chopped
- 800 g stewing beef chopped into cubes
- 400 g tin chopped tomatoes
- Salt and pepper
- 1 large red pepper chopped into chunks
- 1 large green pepper chopped into chunks
- Brown rice (or white rice/pasta/mash)
- Sour cream optional
- 2 tablespoons parsley optional
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Put the onion and olive oil in an ovenproof saucepan or hobproof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
- Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons and onions have a little colour.
- Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
- Add the beef and fry for 2 minutes until starting to gain a little colour. Then add the tinned tomatoes, salt and pepper and bring to the boil.
- Put the lid on and transfer to the oven. (If you haven’t used an ovenproof pan, transfer to an oven dish before putting in the oven). Cook for 1 hour.
- After 1 hour, remove from the oven and add the chopped up peppers and stir. Cook for a further 1 hour.
- Serve with brown rice, sour cream and a sprinkling of parsley.
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