Beef Goulash with Buttered Noodles
Published 19th June, 2020
Cuisine: Hungarian Serves: 4
Preparation: 30 Mins Cooking: 2 Hrs 30 Mins
Ingredients
- 1kg diced beef bolar
- 1 brown onion, diced
- 3 cloves garlic, finely chopped
- Sea salt
- Black pepper
- 2 tbsp olive oil
- 2 tbsp plain flour
- 2 tbsp Hungarian or sweet paprika
- 200g roasted red peppers
- 3 cups beef stock
- 2 tbsp tomato paste
- 1 x 400g chopped tomatoes
- 2 bay leaves
- 3 tbsp sour cream, plus extra to serve
- Chopped parsley, to serve
- Cooked pappardelle pasta, serve
Method
- Heat a heavy-based, heatproof casserole dish on the stovetop. Season the diced beef with sea salt and black pepper. Add the olive oil to the casserole dish and fry the meat in batches until browned well, then set aside.
- Add the chopped onions and garlic to the pan and cook until soft & fragrant. Return the cooked beef to the dish along with any juices, stir in the plain flour and paprika and allow to cook for 2-3 minutes.
- Add the chopped tomatoes, beef stock, tomato paste, roasted red peppers and bay leaves, allow to come to the boil then reduce heat to a simmer, place the lid on and simmer for 2 & half hours, stirring occasionally. Remove the lid of the casserole dish for the last half an hour of the cook.
- To serve, stir through the sour cream, serve in bowls with buttered pappardelle pasta and garnish with the extra sour cream and chopped parsley.
Cook’s Tip
- This goulash is also delicious served with spätzle, dumplings or rice.
