HUNGARIAN GOULASH RECIPE

Hungarian Goulash may be a deliciously tender beef, slowly cooked during a rich tomato broth seasoned with sweet peppers and cumin seeds. Easy to form on top of your stove, Slow Cooker on Instant pot and slimming friendly too!

If you're trying to find interesting stewing to introduce into your family meal let me introduce you to the Hungarian Beef Goulash! This simple stew is wrapping tons of flavor into some ingredients and that i assure you it'll be a favourite of food .

HUNGARIAN GOULASH RECIPE

Those within the slimming Diet also will appreciate that this warm stew is totally free, 13 Weight Watchers Smartpoint and under 500 calories per serving. it's also naturally gluten free and dairy free.

Goulash may be a traditional Hungarian stewed beef, or sometimes soup, seasoned with paprika and cumin seeds. Vegetables like potatoes, carrots, radish, and paprika are sometimes added to thicken the decoction. the key of this recipe lies with paprika – attempt to get the sweet Hungarian peppers because it makes the planet a difference with flavor.

Choose the meat pieces that are suitable for slow cooking, like braising steaks, Shin or stewed Beef. Replace beef with pork if you favor.

INGREDIENTS:

• olive oil cooking spray , or 2 tbsp olive oil
• 2 onions , diced
• 3 garlic cloves sliced
• 1 tsp caraway seeds
• 1 tsp salt
• 2 pounds (950g) stewing beef, trimmed of fat, cubed
• 2 tbsp sweet Hungarian paprika
• ½ tsp cayenne pepper (optional – use if you like a bit of spice)
• 2 cups (500ml) beef stock (low sodium broth)
• 14 oz (400g) chopped tomatoes
• 3 carrots , roughly chopped
• 3 potatoes , peeled and cubed (optional)
• 2 red bell peppers , sliced
• Salt and pepper to season
• Soured cream to serve (optional) 

INSTRUCTIONS:

STOVETOP & OVEN METHOD

1. Pat the beef dry and season with salt and pepper. Preheat the oven to 160C /325F and set the shelf on lower third of the oven.
2. Heat a little olive oil (or use olive oil spray) in a large heavy lidded casserole dish. Gently cook the onions, stirring occasionally, for 5-7 minutes until softened.
3. Turn the heat up slightly and add the caraway seeds, sliced garlic and salt. Add beef, in batches if necessary. Brown the beef for a couple of minutes.
4. Take the pan off the heat and add the paprika, stirring well to incorporate the aromatic spice into your meat.
5. Return the heat and add the beef stock, tomatoes and carrots.
6. Bring to a simmer, cover and cook for an hour either on the stove over low heat or in a 160C /325F preheated oven.
7. Uncover and stir in the potatoes. Cover and cook for another hour.
8. Now add the peppers and cook for a further 30 minutes.
9. Check the seasoning and add salt and freshly ground pepper to taste. Serve with some soured cream and crusty bread to mop up the delicious sauce.

INSTANT POT GOULASH

1. If you prefer a thicker stew add only 1 cup (250ml) beef stock
2. Select Sauté, heat the oil and cook the onions for 5 minutes, stirring.
3. Add the garlic and caraway seeds. Sear the beef, in batches if necessary until sealed.
4. Add a splash of the stock to deglaze the pot. Stir in the paprika, carrots and potatoes.
5. Add the beef stock and top with the tomatoes (do not stir them in).
6. Set vent to sealing, cover and cook for 35 minutes at high pressure. Allow for 10 minutes Natural Release and then manually release.
7. Stir in the peppers and select Sauté again. Cook for about 5 minutes until slightly softened. Check seasoning and serve as desired.

SLOW COOKER METHOD

1. If you prefer a thicker stew add only 1 cup (250ml) beef stock
2. Follow steps 1-5 of the stove method then transfer to the slow cooker adding the potatoes in as well. Cook on low for 7 hours without opening the lid.
3. Uncover and stir in the sliced peppers. Cook for 30 minutes or until the peppers have softened. Check the seasoning then serve.

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