Recipes

Hungarian Goulash

Hungarian goulash, a hearty stew perfect for buffets or serving large crowds, showcases tender beef simmered in a paprika-infused broth with onions, peppers, and potatoes, delivering a rich and comforting culinary experience.

Ingredients

Yield: 10 portions

100 g Butter or Lard
50 g Streaky bacon (optional) / Omit for Vegetarian
1 kg Yellow onions, medium dice
70 g Sweet Paprika (best to use imported authentic Paprika if possible)
1,8 kg Stewing beef, cut into pieces / 800 g Aubergine for Vegetarian
60 g Garlic, minced
600 g Sweet red peppers, medium dice
100 g Yellow peppers, medium dice
15 ml Salt
1 kg All Gold Master Chef Concasse
300 g Carrots, medium dice
600 g Potatoes, peeled and medium dice
2 Benny Beef Stock Cubes
500 ml Hot water (mix in the Benny to create your beef stock)
4 Bay leaves
5 g Salt (more to taste)
3 g Black pepper (more to taste)
5 g Caraway seeds (optional)
150 ml Sour cream or Plain yoghurt / Coconut yoghurt for Vegan
100 g Chives, fresh, chopped

Method

Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat.
Add the onions and bacon and sauté until beginning to brown, about 7-10 minutes.
Add the beef cubes and brown the meat another 7-10 minutes.
Add the bell peppers, All Gold Master Chef Concasse, and garlic and cook for another 6-8 minutes.
Remove the pot from the heat and stir in the paprika, salt, pepper, and caraway (note: paprika becomes bitter if at all scorched).
Add the beef broth, bay leaf, return to the stove and bring to a boil.
Reduce the heat to medium, cover and simmer for 40 minutes.