Beef Goulash (Gulyas)

I am not really a fan of anything with a spicy (chilli) heat to it, but I do like things with a lot of flavour, and the following recipe does not disappoint!

Even the large quantity of Paprika in this traditional Hungarian dish has it's punch toned down by a lovely creamy dollop of sour cream.

My husband has been pestering me to make Gulyas ever since he saw The Hairy Bikers make some on their Bakeation tour around Europe.I paired this dish with a couple of the sourdough rolls I made this afternoon, to mop up all those tasty juices.


Ingredients:

• 1kg stewing steak
• 2 tbsp flour
• 1 tsp salt
• 1 tsp ground black pepper
• vegetable oil
• 2 medium onions, diced
• 4 medium carrots, diced
• 2 celery sticks, diced
• 1 red pepper, diced
• 5 garlic cloves, crushed
• 5 tsp smoky Paprika
• 2 tbsp caraway seeds, crushed
• 60g tomato paste
• 3 bay leaves
• 2 litres beef stock
• 4 medium potatoes, peeled and cubed
• dollop of sour cream

Method:

1. Trim the meat of any excess fat, and cut into bite size pieces.
2. Mix the flour with the salt and pepper, and toss in the beef
3. Heat the oil, and brow the beef in small batches, then put aside.
4. In a large pot, heat more oil, and add the onions, garlic, celery, carrots, and red pepper
5. Cook for about 10 minutes or until they start to soften
6. add the beef, paprika, caraway seeds, tomato paste, bay leaves and stock
7. Cover the pan, and simmer for 1½ hours
8. Add the potato and simmer for a further half hour
9. Serve in bowls with a dollop of sour cream

 This is quite a lot of liquid, and much like a soup. If you prefer a thicker stew type consistency, leave the pot uncovered for the first hour and half.