Hungarian beef goulash with soured cream and potatoes
Slow cooked beef in a sweet paprika sauce with soft potatoes and a spoonful of soured cream. Deep, rich and wonderfully warming.
- Time2 hr 30
- LevelEasy
- Costabout £2.70 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Heat the oil in a casserole and brown the beef in batches, 4 minutes per batch. Set aside.
8 min - 2
Cook the onions in the same pan for 8 minutes, add the garlic, paprika and purée for 1 minute.
9 min - 3
Return the beef with the pepper, tomatoes and stock. Bring to a simmer.
- 4
Cover and cook in the oven for 1 hour 15 minutes.
75 min - 5
Add the potatoes, cover and cook for 40 minutes more, until the beef and potatoes are very tender.
40 min - 6
Season, then serve with spoonfuls of soured cream and parsley.
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.