Recipe Details

Hungarian Goulash

Serves: 6

Seems like a lot of paprika - but it's good.

Toss the beef in seasoned flour to coat.

Heat 15 ml (1 tbsp) of the oil in a deep flameproof casserole. Add the onions and fry gently for 5-7 minutes until starting to soften and turn golden; remove. Add the bacon to the pan and fry over a high heat until crispy; remove. Heat the remaining oil in the pan and quickly fry the meat in small batches until browned on all sides.

Return the onions and bacon to the casserole. Stir in the garlic and paprika: cook, stirring, for 1 minute.

Add the herbs, tomatoes and stock. Bring to a simmer, cover tightly and cook in the oven at 170C (325F) Mark 3 for 1.5-2 hours or until tender. Check after 1 hour, adding a little extra liquid if necessary.

Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with noodles.