Hungarian Goulash (beef stew-soup)
5
| prepPreheat oven to 180°C / 350°F (160°C fan) | ||||||||
| 1 kg beef chuck, cut in 3.5 cm cubes | Season beef with salt & pepper | Add beef, stir until brown, 2 min | Add garlic, capsicum & tomato, stir 3 min | Add paprika, caraway & bay leaf, stir 30 sec | Add stock, bring to simmer, cover | Braise 180°C / 350°F, 1 hr 30 min | Stir in carrot & potato, braise 30 min | Ladle into bowls, sprinkle parsley |
| 1 3/4 tsp cooking salt / kosher salt | ||||||||
| 1 tsp black pepper | ||||||||
| 1 tbsp extra virgin olive oil | Heat oil & butter, cook onion 6 min | |||||||
| 30 g unsalted butter | ||||||||
| 2 brown onions, cut into 1 cm squares | ||||||||
| 5 garlic cloves, finely minced | ||||||||
| 2 capsicum / bell peppers (1 red + 1 yellow), cut into 2 cm squares | ||||||||
| 2 tomatoes, cut into 8 wedges then in half | ||||||||
| 30 g Hungarian-style paprika | ||||||||
| 1 tsp caraway seeds (optional) | ||||||||
| 1 bay leaf | ||||||||
| 1 litre beef stock / broth, low-sodium | ||||||||
| 2 carrots, peeled, quartered lengthwise then cut into 1 cm pieces | ||||||||
| 2 potatoes, cut into 1.2 cm cubes | ||||||||
| 1 tbsp finely chopped parsley (optional garnish) | ||||||||
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