Hungarian goulash

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This hearty, warming dish will take the chill out of a cold winter’s night.


10 minutes
1½ hours
Serves: 4 portions
30g plain flour
800g stewing beef, cut into 2-3 cm cubes
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and minced
1 x 400g tin of chopped tomatoes
2½ tbsp paprika
100ml dry white wine (optional)
1 red pepper, deseeded and roughly chopped
1 green pepper, deseeded and roughly chopped
Juice of ½ a lemon
2 tbsp parsley, chopped
100ml sour cream
Salt and black pepper
2 tbsps vegetable oil
400ml water, or 300ml water if using white wine


  1. Put the flour in a bowl and season with salt and pepper. Roll the beef pieces in the flour.
  2. Heat 1 tbsp oil in a heavy saucepan with a lid, and brown the beef in the pan for about 5 minutes. You may want to do these in two or three batches, removing each batch from the pan when browned.
  3. Add 1 tbsp oil to the empty saucepan and cook the onion for 5 minutes or until soft.
  4. Add the garlic to the saucepan and cook for 1 minute.
  5. Return the beef to the saucepan. Add the tin of tomatoes, paprika, and water (or water and wine, if using). Bring up to the boil, then put the lid on the pot and cook at a low heat for 1 hour.
  6. After an hour, add the red and green peppers and continue to cook for an additional 15 minutes.
  7. Add the lemon juice to the goulash, and season with salt and pepper to taste.
  8. Garnish with the parsley and a dollop of sour cream.


Serving Suggestion: Serve with a big spoonful of creamy mashed potato