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Hungarian goulash

dina bayoud Kohl
5 from 2 votes
Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Hungarian-German
Servings 8 servings

Ingredients
  

  • 90 ml sunflower oil
  • 1 kg sirloin beef cut into small cubes (about 1.5-cm)
  • 2 teaspoons sweet paprika
  • 500 g onions chopped
  • 2 large red peppers 400 g, cut into small cubes
  • 1 red Chilli chopped
  • 10 small garlic cloves crushed
  • 2-3 teaspoons Mustard
  • 2 heaped tablespoonful tomato paste
  • 1 ½ tablespoons dried oregano
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 500 g potatoes peeled and cut into small cubes
  • 2 cans plum tomatoes chopped, each 240 g drained weight
  • 1 litre hot water

Instructions
 

  • Heat the oil in a large pot over medium to high heat. Add the meat and sweet paprika and cook until the liquids are reduced to more than half, about 15 minutes. Reduce heat to medium and mix in the onions, red chilli and red pepper. Continue cooking for about 10-15 minutes, stirring occasionally until the onions and pepper are wilted and slightly brown.
  • Mix in the crushed garlic, mustard, tomato paste and oregano, and continue cooking for a few minutes. Add the potatoes and season with the salt and pepper.
  • Pour in the plum tomatoes and hot water. Cover and bring to a boil. Reduce heat to medium-low, add 1 teaspoon of salt and continue cooking, covered, for one hour, or until the meat is tender. Stir occasionally. Adjust taste if required.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen