Jabbarwocky’s Hungarian-style Goulash
In Hungary every cook has their own way of cooking goulash, which means you can easily leave out ingredients you don't fancy and add a little of what you do.
The most important thing if you're going for authenticity is to get hold of some proper Hungarian sweet-smoked paprika (available online), but shop-bought will still make for a tasty dish.
Goulash is the perfect meal to warm you up after a walk on a cold winter's day, especially with a big glass of red wine or a malty dark lager to wash it down nicely.
-
Coat the beef chunks in a light dusting of flour.
-
Heat the olive oil in a large heavy-bottomed pot or flameproof casserole dish. Sprinkle in the beef to brown. Batch cook if necessary, being careful not to overcrowd the pan. Once browned, take the beef out of the pan and set aside.
-
Add an extra glug of oil to the pan, allow to heat then add the shallots, garlic, caraway seeds and cook gently until soft.
-
Return the beef to the pan with the chopped vine tomatoes, tinned tomatoes, tomato paste, paprika and stir. Be careful not to burn the paprika as it can add unwanted bitterness. Cook for 2-3 minutes.
-
Add the stock, red wine, salt, pepper, Hendo's and a splash of water if necessary.
-
Cook on the hob on a gentle heat for at least 3 hours, or cover and bake on a low heat in the oven. You can cook for less time, but the extra hours make the beef melt-in-the-mouth and the sauce nice and rich. We often slow cook for at least six hours.
-
Add the chunks of green or red pepper and cook for another half hour, or until soft. Give it a taste to check your seasoning and adjust if necessary.
-
When ready to serve, ladle into bowls and add a dollop of sour cream to each. The Polish type is really thick and rich, definitely our preferred choice. Add shredded parsley, pickled thinly sliced red onion, cracked black pepper and few chilli flakes to taste.
-
Serve with fresh bread for dipping – and enjoy!
