Hungarian Goulash

Hungarian Goulash can trace its origins back to the 9th-century Hungarian shepherds. In olden days, the meal was cooked and then dried in the sun, needing only water to be added when it was time to eat.

This simple dish can be served with potatoes or pasta to make hearty and filling meal.

Hungarian Goulash
Print Recipe
Hungarian Goulash is a great dish; low GI, gluten free, tasty and really quick to make, if you have access to a pressure cooker. The combination of red capsicum with tomatoes brings a great flavour combination and the red wine adds a depth and complexity to the simple dish.
Servings Prep Time
4 people 15 minutes
Cook Time
18 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
18 minutes
Hungarian Goulash
Print Recipe
Hungarian Goulash is a great dish; low GI, gluten free, tasty and really quick to make, if you have access to a pressure cooker. The combination of red capsicum with tomatoes brings a great flavour combination and the red wine adds a depth and complexity to the simple dish.
Servings Prep Time
4 people 15 minutes
Cook Time
18 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
18 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil and fry the onions for 2-3 minutes.
  2. Add the meat and fry for a further three minutes or until lightly golden brown.
  3. Add the paprika, wine and cumin then stir well.
  4. Add the tomatoes, garlic, marjoram and top up with 1/2 cup of water.
  5. Pressure cook for 12 minutes or cook in a pan on the stove top of 1 1/2 hours.
Serve
  1. Serve with fresh bread, mashed potatoes or pasta.
Share this Recipe

We had our Goulash served with crusty white bread. When it was served, it was hotter than hell. Letting it cool a little brought out the flavour and it was delicious.

The recipe is based on an original from Suzanne Gibbs, published by Tefal.

 

Sandra
About Sandra 86 Articles
Sandra is a staff writer at The Kuringai Examiner. She likes to take on research-focussed articles.