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main-meals

Beef Goulash

A brilliant one pot family dinner!

180 4
Beef Goulash | DonalSkehan.com, A brilliant one pot family dinner!

main-meals

Beef Goulash

A brilliant one pot family dinner!

Saturday, March 5, 2016

For the goulash:

2 tbsp rapeseed oil

675g (1½lb) beef skirt steak or chuck steak pieces

1 large onion, peeled and chopped

1 garlic clove, peeled and chopped

1 heaped tbsp smoked paprika

1 tsp dried oregano

1 heaped tbsp plain flour

2 x 400g tins of chopped tomatoes

1 tbsp tomato purée

1 green peppers, deseeded and roughly chopped

3 tbsp soured cream

Sea salt and ground black pepper

For the dumplings:

150g  cold butter, in cubes

375g  self-raising flour

1½ tsp smoked paprika

Large, flameproof casserole pot

Mixing bowl

 

180 mins
Serves 4

Growing up my mom often made this for a family dinner, although she has no Hungarian links that I know of, this was a staple recipe which she handed down to me. The addition of paprika spiced dumplings are mine and can be left out but I think they’re perfect for soaking up all the great flavours in this stew.

Heat 1 tablespoon of rapeseed oil in a large, flameproof casserole pot and brown the beef on all sides. Make sure not to put too much beef in the pot at once, or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
Preheat the oven to 140°C/275°F/Gas Mark 1. Add another tablespoon of oil to the pot if required, then add the onions, pepper and garlic and fry until soft and golden, for about 6 minutes.
Return the beef to the pot and stir in the paprika, oregano and flour to coat. Add the tomatoes, tomato purée and a good pinch of sea salt and black pepper, then bring to a steady simmer. Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.
Thirty minutes before the end of the cooking time, prepare the dumplings by rubbing the butter and flour together in a bowl until resembling fine breadcrumbs. Mix in the paprika and season with sea salt and ground black pepper. Bring the mixture together with a couple of tablespoons of water until you have a dough. Knead slightly, before forming into dumplings each a little smaller than your palm.
Remove the dish from the oven and arrange the dumplings around the edge of the pot and place back in the oven for 25 minutes until they have turned golden.
Just before serving, stir through a little soured cream to create a wonderful marbled effect. Serve with some freshly cooked brown rice and steamed veggies.
180 mins
Serves 4

Ingredients

For the goulash:

2 tbsp rapeseed oil

675g (1½lb) beef skirt steak or chuck steak pieces

1 large onion, peeled and chopped

1 garlic clove, peeled and chopped

1 heaped tbsp smoked paprika

1 tsp dried oregano

1 heaped tbsp plain flour

2 x 400g tins of chopped tomatoes

1 tbsp tomato purée

1 green peppers, deseeded and roughly chopped

3 tbsp soured cream

Sea salt and ground black pepper

For the dumplings:

150g  cold butter, in cubes

375g  self-raising flour

1½ tsp smoked paprika

You'll Need

Large, flameproof casserole pot

Mixing bowl

 

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  • Kevin Ng

    There is a typo for what I am assuming is supposed to be “grapeseed” oil!

    • Haha! Nope – we use rapeseed oil here in Ireland. I think it’s called canola oil in other places.

  • Katie Hass

    I made this for dinner tonight and the whole family loved it! This will definitely become a staple in our house now.

  • Pearl B

    Absolutely loved this video. The recipe has little to do with the real hungarian goulash, also the hat looks rather russian than hungarian, but the meal looks devine. The dumplings are also great addition, I will definitely try it!