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Hungarian Goulash

Preparation time 15 minutes,
Cooking time 2 1/1 - 3 hours,
Oven temperature 160°C, 325°F, gas 3,
Calories 495 per portion

ingredients

serves 4
25 g (1 oz) plain flour
1/4 teaspoon mustard powder
1 tablespoon paprika
salt and pepper
575 g (1 1/4 lb) stewing or braising steak, cut into cubes
3 tablespoons oil
2 onions, sliced into rings
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
450 g (1 lb) tomatoes, peeled and quartered
600 ml (1 pint) beef stock
150 ml (1/4 pint) soured cream
1 tablespoon chopped parsley to garnish

method

1. Mix together the flour, mustard, paprika, salt and pepper and toss the meat cubes in the mixture.

2. Heat the oil in a frying pan and cook the cubes of meat until brown on all sides. Transfer to a casserole.

3. Gently fry the onions and peppers in the remaining fat until soft, and add to the casserole with the tomatoes and beef stock.

4. Mix the ingredients together well. Cover the casserole with a lid and cook in a moderate oven for 2 - 2 1/2 hours or until the meat is tender.

5. Pour the soured cream over the meat and serve immediately, garnished with chopped parsley.

Microwave Tip
Only tender meats microwave well. Use rump steak, cut across the grain into small thin slices. Flour the meat, then mix in all ingredients. Microwave on full power for 20 minutes.

What did you think?

55 people have helped to review this recipe. Thankyou!

Hungarian Goulash
posted by Ro S. @ 03:20PM, 2/06/11
This was a very tasty, easy recipe. I loved it. I served it over brown rice rather than pasta, and it was great.
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