Hungarian beef goulash with paprika and caraway
A deep red beef stew with sweet paprika, caraway and peppers, slowly cooked until the beef melts. Great with buttery noodles.
- Time2 hr 30
- LevelEasy
- Costabout £2.63 a head
Ingredients
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Method
- 1
Heat the oil in a casserole and brown the beef in batches for 6 minutes per batch. Set aside.
12 min - 2
Cook the onions in the same pot for 10 minutes until soft. Add the garlic, paprika and caraway and stir for 30 seconds.
10 min - 3
Add the tomato purée, tomatoes, water, pepper and bay leaves. Return the beef.
- 4
Cover and simmer very gently for 1 hour 45 minutes, adding the peppers for the final 30 minutes.
105 min - 5
Cook the tagliatelle following the pack and drain.
- 6
Serve the goulash over the pasta with a spoon of soured cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.