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 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 |
|
|
|
|
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.
|
Ingredients
- 800 grams stewing beef Cut in to 2cm cubes
- 1 200g tomatoes Tinned tomatoes are an excellent choice.
- 2 brown onions peeled and finely chopped
- 2 red capsicums seeded and diced
- 1/2 cup red wine
- 1/4 cup sunflower oil for frying
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 garlic clove peeled and crushed
- 2 tsp dried majoram
Servings: people
Instructions
- Heat the oil and fry the onions for 2-3 minutes.
- Add the meat and fry for a further three minutes or until lightly golden brown.
- Add the paprika, wine and cumin then stir well.
- Add the tomatoes, garlic, marjoram and top up with 1/2 cup of water.
- Pressure cook for 12 minutes or cook in a pan on the stove top of 1 1/2 hours.
Serve
- 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.
