Hungarian Goulash Recipe Jamie Oliver

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Steps:

• Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
• Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
• Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
• Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
• Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
• Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
• Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

HUNGARIAN GOULASH

Steps:

• Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
• When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
• Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
• Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
• Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
• Taste for seasoning and adjust with salt and pepper if needed.
• Garnish with chopped parsley and serve over noodles or mashed potatoes.

GOULASH SOUP

Steps:

• Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
• Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
• Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
• Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
• Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
• Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
• Peel, dice and add the potatoes, plus any remaining stock and a little water if it's looking too dry, and simmer until the potatoes are cooked.
• Serve with a dollop of sour cream, if you like.

BEEF GOULASH

Steps:

• Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender. Serve with small portions of rice (see pages 178-179) and spoonfuls of soured cream if you like, but don't be too generous - soured cream contains less fat than double cream but still has 30 calories per tablespoon!

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

VEGETARIAN GOULASH WITH BUTTER BEANS

Steps:

• Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
• Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika. Add the carrots now.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
• Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
• Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.

HUNGARIAN GOULASH

Steps:

• Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
• The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
• When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
• When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
• Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
• The soup is hearty enough without any pasta just serve with some fresh bread

JAMIE'S 15 MINUTE PORK STEAKS, HUNGARIAN PEPPER SAUCE AND RICE

Steps:

• The key to 15 minute meals is to have everything ready before you begin.
• because we're using ordinary brown rice we need to get that going first, though.
• Place the brown rice in a microwave safe container with 800ml boiling water, cover, vent and microwave for 25 minutes.
• Now: * Ingredients out, * Food processor (thick slicer), * Large casserole pan, medium heat, * Medium Iidded pan, medium heat, * Griddle pan, high heat
• START COOKING
• Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple.
• Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.
• Slice the pork into medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.
• Add the balsamic and passata to the peppers, season to taste and bring to the boil.
• Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.