Hungarian beef goulash stew
Serves 6 - 8
Hungarian goulash stew made using 100% grass fed beef from the Ethical Farmers regenerative farm in Dungog, NSW. This is a great meal to batch cook and freeze (maybe even double the recipe) and a great expression of whole animal cooking. Don't get caught up on exact weights and ingredients, you can adjust this to suit what you have on hand as it's a fairly forgiving recipe.
Ingredients
3 tbsp tallow
~1.2kg beef brisket/osso buco/short ribs/oxtail (or a combination of) or 1kg diced beef
2 large onions diced
4-5 garlic cloves finely chopped
2 red capsicum deseeded and sliced into strips
4 tbsp tomato paste
4 large tomatoes diced
4 tbsp Hungarian paprika
1 tbsp caraway seeds
2 bay leaves
600g beef stock or filtered water
250g sour cream
50g white unbleached flour
Salt & pepper to season
Method
- Add 1 tbsp of tallow to a casserole dish and brown all sides of meat and set aside.
- Add the remaining 2 tbsp of tallow, diced onion, garlic and capsicum and cook for 10 min. Season with a pinch of salt to help break down the onions and garlic faster.
- Add the paprika to the cooked onion mix and cook for a couple minutes on low. Be careful not to burn the paprika, make sure you are stirring constantly.
- Add bay leaves, caraway seeds and cracked pepper to taste
- Add the tomato paste, diced tomatoes and the browed beef. Give this a good stir, then add the beef stock or alternatively filtered water.
- Bring to a low simmer and put the lid on. Cook on the stove for 3 hrs or until the meat is falling off the bone.
- Mix the sour cream and flour together, make sure there are no lumps. Remove the bones from the stew and slowly add the sour cream mixture. Season to your taste with salt & pepper.
