Hungarian Goulash

Hungarian Goulash

Goulash is a dish that can be a soup or a stew usually made of beef, onions, vegetables, and ground paprika. Commonly served as stew but modern variations serve it together with pasta like vermicelli and fettuccine. A soup that originated in Hungary it is also their national dish, it is also popular in several Eastern European countries such as Croatia, Czech Republic, Slovakia and Slovenia.

Goulash came from the word “gulyás” which means “herdsmen” as it was traditionally prepared by cattle herdsmen and stockmen. It was originally served in soup form as opposed to the newer versions which is a thick stew. Unlike other European stews and soups this does not rely of roux to make it thick but rather than the collagen form the tough beef meats that becomes gelatine during the cooking process, that is why meat parts like shank, shin, and shoulder are commonly used.

A really good and hearty stew, best enjoyed alone or with pasta, it has a unique spiciness and sticky thick soup texture that is worth trying.

Ingredients

800g beef shanks, shoulder or shin, cubed
800g tomatoes, chopped
300g button mushrooms
3 large red capsicum, seeded and sliced
3 tbsp paprika
2 tbsp tomato paste
2 large onions, thinly sliced
6 cloves garlic, minced
2 cups beef stock
1 cup red wine
3 tbsp butter
sour cream
fettuccine
salt
pepper

Method

1. Cook fettuccine according to packet instructions.
2. On a heavy pan, add butter and brown beef cubes. Once browned place in a casserole and set aside.
3. Using the same pan saute onions.
4. Add garlic, capsicums. mushroom and paprika, stir fry for at least a minute.
5. Add chopped tomatoes and cook until tomatoes are soft.
6. Add the beef stock, wine and tomato paste then bring it to a boil.
7. Add salt and freshly ground black pepper to taste.
8. Pour mixture in the casserole together with the beef, cover and place in oven. Bake in a 160C preheated oven for 2 hours.
9. Once cooked serve it on top of fettuccine together with a hefty scoop of sour cream. Sprinkle paprika on top.