Hungarian beef goulash with soured cream and buttered potatoes
Beef slow cooked with sweet paprika and peppers until spoonably tender, finished with soured cream.
- Time2 hr 30
- LevelEasy
- Costabout £2.63 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole and brown the beef in batches, 5 minutes each. Lift out.
10 min - 2
Cook the onions in the same pot for 8 minutes. Add the garlic, paprika and caraway and cook for 1 minute.
8 min - 3
Stir in the tomato purée, tomatoes and hot water. Return the beef, add the peppers and season.
- 4
Cover and simmer gently for 2 hours, stirring now and then, until the beef is very tender.
120 min - 5
Boil the potatoes for 15 minutes in the last half hour, drain and toss with the butter.
15 min - 6
Serve the goulash with the potatoes and a big spoonful 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.