Quite simply, one of the tastiest things I’ve ever made! This Easy 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? (Serves 4-6 depending on appetite and accompaniments)
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.
Slow Cooker Instructions
Follow the instructions above, but instead of putting the goulash in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the chopped peppers 1 hour before the end.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.