All Recipes

Hungarian style goulash

Prep

15-30 mins

Total

3 HRS 20 MIN

Servings

6 Servings

Ingredients

1 kg

Stewing steak, cut into chunks

3 tbsp

Olive oil

1 

Large onion, chopped

1 

Red pepper, thinly sliced

1 

Green pepper, thinly sliced

5 cloves

Garlic, sliced

1/2 tsp

Gregg's whole caraway seeds

1 tbsp

Gregg's ground paprika

1 tsp

Gregg's smoked paprika

1/2 cup

Dry white wine

400 g

Can Wattie's chopped tomatoes in puree

1 1/2 cups

Beef stock

- 

Sour cream and chopped parsley, to serve

Instructions

Step 1

Preheat the oven to 160°C. Season the beef with salt and pepper. Heat half of the olive oil in a flameproof casserole over high heat. Brown the meat in batches until well coloured all over. Transfer to a plate.

Step 2

Add the remaining oil to the casserole and reduce heat to medium. Add onion, red pepper and green pepper and cook, stirring, for 4 to 5 minutes until golden.

Step 3

Add the garlic and caraway seeds and cook, stirring for 1 minute. Stir in the Gregg's Ground Paprika and Gregg's Smoked Paprika.

Step 4

Add the wine and cook until it has reduced by half. Return the beef to the casserole with any juices. Stir in the Wattie's Chopped Tomatoes in Puree and beef stock. Season to taste with salt and pepper.

Step 5

Cook in the oven for 2 to 2 ½ hours until the beef is very tender. Divide into serving dishes and top with sour cream and parsley to serve.

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