Recipe

Hungarian goulash

Is it a soup or is it a stew? Somewhere in between, we think. In any event, this Hungarian goulash (gulyás) is hearty, healthy and full of goodness and flavour. Mop up every morsel with fresh, crusty bread.

Jun 02, 2020 2:00pm
  • 2 hrs 30 mins cooking
  • Serves 4
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Ingredients

Hungarian goulash
  • 2 tablespoon olive oil
  • 40 gram (1½ ounces) butter
  • 900 gram (1¾ pounds) boneless veal shoulder, chopped coarsely
  • 2 medium_piece brown onions (300g), chopped finely
  • 1 tablespoon tomato paste
  • 1 tablespoon plain (all-purpose) flour
  • 1 tablespoon sweet paprika
  • 2 teaspoon caraway seeds
  • 1/2 teaspoon cayenne pepper
  • 2 clove garlic, crushed
  • 2 cup (500ml) water
  • 1.5 litre (6 cups) beef stock
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 1 large_piece red capsicum (bell pepper) (350g), chopped coarsely
  • 1 medium_piece potato (200g), chopped coarsely
Spätzle
  • 1 cup (150g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 1/4 cup (60ml) water
  • 1/2 teaspoon cracked black pepper

Method

Hungarian goulash
  • 1
    Heat half the oil and half the butter in a large saucepan over medium-high heat; cook veal, in batches, until browned all over. Remove from pan
  • 2
    Heat remaining oil and remaining butter in same pan over medium heat; cook onion, stirring, about 5 minutes or until onion is slightly caramelised
  • 3
    Add paste, flour, paprika, seeds, cayenne and garlic to pan; cook, stirring, 2 minutes. Return veal to pan with the water, stock and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 1½ hours. Add capsicum and potato; simmer, uncovered, for about 10 minutes or until potato is tender. Season to taste
  • 4
    Add spätzle; serve.
Spätzle
  • 5
    Place flour in a small bowl, make a well in the centre. Gradually add combined egg and the water, stirring, until batter is smooth; stir in pepper.
  • 6
    Pour batter into a metal colander set over a large saucepan of boiling water. Using a wooden spoon, push batter through holes of colander. Bring water back to the boil; boil, uncovered, 2 minutes or until spätzle float to the surface.
  • 7
    Use a slotted spoon to remove spätzle; drain before adding to goulash.

Notes

Soup is suitable to freeze at the end of step 3. Thaw in fridge overnight; reheat until hot. Cook spätzle just before serving soup Spätzle, served throughout Austria, Germany, Switzerland and the French region of Alsace, are tiny noodle-like dumplings made by pushing a batter through the holes of a colander into a pan of boiling water or stock

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