Goulash recipe

96 ratings Rate
  • Serves 6
  • 30mins to prepare, plus 12hrs marinating and 2hrs to cook
  • 616 calories / serving
  • Freezable
  • Healthy
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Easern European Goulash  hero 691e8981 c6e8 4264 ae40 0c555c0ef9ef 0 472x310

Preheat oven to Gas Mark 4, 180°C, 350°F. Heat olive oil in a large pan and fry the meat in batches until sealed. Add the onion and garlic and sauté until soft.

Return all the meat to the pan, add the sweet smoked paprika, cayenne pepper, caraway seeds and pepper, mix well and cook for a further 4 minutes. Add the tomatoes and top up with just enough water to cover the meat. Bring to the boil then place in the oven to cook for 1 hour 15 minutes. Remove and leave to cool. Store in fridge overnight.

Heat oven to Gas Mark 4, 180°C, 350°F. Cut the peeled sweet peppers into thin strips and add to the goulash, stir through and place in the oven to heat for 30 minutes. Place the bulgur wheat in a pan and cover with boiling water, simmer for 10 minutes, drain well.

Serve goulash, topped with soured cream and chopped chives, with the bulgur wheat.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

 

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  • Ingredients

  • 1tbsp olive oil
  • 1.25kg (2lb) braising beef, diced and trimmed
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 4tsp sweet smoked paprika
  • 1-2tsp cayenne pepper
  • 1tsp caraway seeds
  • freshly ground black pepper
  • 400g (13oz) can chopped tomatoes
  • 325g (11oz), peeled sweet peppers
  • 375g (12oz) bulgur wheat
  • 4tbsp sour cream
  • 1 bunch chives, chopped
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  • Energy 2589kj 616kcal 31%
  • Fat 20.4g 29%
  • Saturates 8.5g 42%
  • Sugars 5.9g 7%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 52.4g Protein 54.6g Fibre 1.9g

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