Hungarian Goulash

The Hungarian classic: beef slowly braised with lots of onion and sweet paprika, then simmered with potatoes and vegetables into a thick stew. A high-protein main for cold days.

Ingredients

• 700 g diced beef
• 300 g (2 large) onions
• 40 g (3 tbsp) sunflower oil
• 20 g (2 tbsp) sweet paprika
• 30 g (1 1/2 tbsp) tomato paste
• 400 g (3 medium) potatoes
• 150 g (1 large) carrot
• 150 g (1) red bell pepper
• 10 g (2 cloves) garlic
• 900 g (3 3/4 cups) hot water
• 3 g (1 1/2 tsp) cumin
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Finely chop the onions and crush the garlic; cut the potatoes and carrot into 2 cm cubes and the red pepper into 1.5 cm squares.

2. 2

   Heat the sunflower oil in a large heavy-based pot and cook the onions over medium heat, stirring occasionally, for 10 minutes until golden.

3. 3

   Turn up the heat, add the beef and cook for 8-10 minutes until its juices evaporate and it browns on all sides.

4. 4

   Lower the heat; add the garlic, tomato paste, paprika and cumin and stir for 1 minute without letting the paprika burn.

5. 5

   Pour in 600 g of the hot water, bring to a boil, then cover and simmer gently for 1 hour until the beef is tender.

6. 6

   Add the potatoes, carrot, red pepper, remaining water, salt and pepper; cover and cook for 30 more minutes until the vegetables are soft and the sauce has thickened.

7. 7

   Rest for 5 minutes off the heat and serve hot in deep bowls.

Nutrition

Per serving