Worldwide known for it’s rich flavour and delicious red components, also one of Hungary’s national dishes, here is a simple yet delicious recipe for my goulash with a slight twist!
Goulash can be made with beef (my usual choice), veal, lamb or pork. Usually, you’d use a shank, shin or a shoulder cut as they are tougher and better for stewing. These cuts are also rich in collagen and therefore converted to gelatin during cooking giving the stew a gorgeous thickness.
The twist on this recipe is the chorizo. You wouldn’t find this ingredient on a traditional recipe. Of course you may choose to leave this out if you don’t want the extra flavour as the dish is already very flavoursome on its own.
Miperfectplate’s Gulyás! -serves 4
- 1 pack OR 500 grams of stewing beef
- 1 chorizo (optional)
- 1 can of diced tomatoes (or fresh)
- 500 ml of beef stock
- 1 red capsicum
- 1 red chilli (big fat ones)
- 3 potatoes
- 1 white onion
- 3 cloves of garlic
- 4-5 tablespoons of sweet paprika
- 3 bay leaves
- 1 cup red wine
- handful of plain white flour
- olive oil
Marinate the beef strips with pepper and salt and lightly coat with plain white flour.
Cut up the capsicum, chilli, garlic, onion, potatoes and chorizo and set aside.
Heat up a pressure cooker and add olive oil. Stir in the beef until lightly brown on both sides and then remove from the cooker to cool down.
Add another tablespoon of olive oil to the pressure cooker and then put the onions, garlic, chilli and capsicum. Stir for 5-10 minutes until soft. Keep the fire on medium.
Once the veggies are soft, add the beef and wine. Continue to stir for 5 minutes and then add the diced tomatoes.
This is my favourite part of this recipe. Simply because I think it is what ‘makes’ the dish so delicious. Add the sweet paprika to the mix. I have said to use 4-5 tablespoons but it is up to you. I always like to think that you can’t ever have enough paprika!
Add the potatoes and chorizo to the pot and pour the beef stock and bay leaves in right after this.
Give the mixture a good stir before shutting the lid on the pressure cooker and allowing to cook for 45 minutes – 1 hour, keep the fire on low. Remember to add pepper & salt to taste as well.
Enjoy with bread rolls/rice OR none as it is also delicious on its own with the potatoes 😉