We ate this goulash for Sunday lunch the other weekend. It was absolutely delicious but sadly I can’t take credit for the recipe. It was sent to me by my Twitter pal Jacki Harrison-Stanley for entry into The Spice Trail challenge, which this month is celebrating paprika.
As Jacki isn’t a blogger, I happily volunteered to post the recipe for her and just had to try out the recipe on my family. They loved it. And it was very simple to make, which is always a big bonus.
Jacki recommends serving her goulash with rice or a baked potato. We happened to have a whole load of spuds that needed using up, so I opted for mashed potato instead, made with plenty of butter and some of the leftover soured cream.
Jacki’s Hungarian goulash
700g braising steak, trimmed and cut into chunks
1 tbsp olive oil
2 large onions, roughly chopped
1 clove of garlic, crushed
1 rounded tbsp plain flour
1 rounded tbsp paprika
400g tin Italian tomatoes
1 medium green pepper, cut into strips
150ml soured cream
salt and pepper
Heat the oil in an ovenproof casserole dish and brown the steak on a high heat.
Remove the meat. Reduce the heat and cook the onions for 5 minutes. Add the garlic and return the meat to the casserole dish.
Sprinkle in the flour and paprika, and give it a good stir to soak up the juices.
Add the tomatoes and season to taste. Bring slowly up to simmering point and then cover with a tight-fitting lid.
Place the casserole dish in the Aga simmering oven for 2 hours or in a conventional oven at 140°C / gas mark 1.
After 2 hours, add the chopped pepper and then cook for a further 30 minutes.
Just before serving, stir in the soured cream to give your goulash a beautiful marbled, creamy look.
Sprinkle with a little paprika, and serve with rice or a baked potato.
My thanks again to Jacki for another brilliant recipe.
As Jacki’s goulash is flavoured with paprika, it is being entered into this month’s Spice Trail challenge, a monthly event hosted by me!