Jamie Oliver Hungarian Goulash is made with stewing beef, onions, paprika, caraway seeds, flour, beef broth, and diced tomatoes. This easy Hungarian Goulash recipe creates a Hungarian style dinner that takes about 2 to 2.5 hours to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
š§” Why Youāll Love This Hungarian Goulash Recipe:
- Real Hungarian Taste: This recipe has the real spices from Hungary like paprika and caraway seeds. It tastes just like the dishes in Hungary.
- Warm and Filling: This is a thick and warm stew that is perfect for cold days. It makes you feel full and happy.
- You Can Change It Up: You can make the goulash spicier or milder by choosing different types of paprika. You can also add more veggies like carrots and potatoes to make it even heartier.
- Easy to Find Ingredients: The ingredients are simple and you can find them in most stores. You donāt need anything special.
- Everyone Likes It: This dish is great for parties or family meals because both kids and adults usually love it. The taste is strong but still liked by many people.
š„© Jamie Oliver Hungarian Goulash Ingredients
- 2 medium onions, diced
- 2 teaspoons butter or lard (lard preferred)
- 1 teaspoon caraway seeds
- 2 tablespoons paprika (use as you like: sweet, smoked, or hot)
- Ā¼ cup (60 ml) flour
- 1 Ā½ pounds (680 grams) stewing beef, trimmed and cut into 1-inch cubes
- 2 cups (480 ml) beef broth or water
- 1 cup (240 ml) diced tomatoes, canned
- 1 teaspoon salt
- Ā¼ teaspoon pepper
Optional:
- 1 Ā½ cups (360 ml) carrots, chopped (optional)
- 3 cups (720 ml) potatoes, chopped (optional)
š² How To Make Jamie Oliver Hungarian Goulash
- Prepare the Onions: Melt the butter in a large pot over medium heat. Add the diced onions and cook until they are translucent about 5 minutes.
- Add Spices: Stir in the paprika and caraway seeds with the onions.
- Coat and Cook the Beef: In a bowl, toss the beef cubes with flour until evenly coated. Add the beef to the pot and cook for 2-3 minutes until browned.
- Deglaze the Pot: Pour about Ā¼ cup (60 ml) of beef broth into the pot. Stir well to scrape up the brown bits from the bottom.
- Add Remaining Ingredients and Simmer: Add the remaining broth or water, canned tomatoes, salt, and pepper. Include carrots and potatoes if using. Bring to a boil, then reduce heat to low, cover, and simmer for 1 Ā½ to 2 hours until the beef and vegetables are tender.
- Serve the Goulash: Serve the goulash hot, ideally with crusty bread or overcooked noodles.
š Recipe Tips:
- Pick Good Paprika: Paprika is very important for this dish. Use the best Hungarian paprika you can find. You can pick from sweet, smoked, or hot types.
- Brown the Beef Well: Make sure to brown the beef pieces well. This adds great flavor. Don’t put too many pieces in the pot at once so they can brown evenly.
- Cook Slowly: Cook the goulash slowly on low heat. This helps all the flavors come together and makes the beef tender.
- Use Fresh Veggies: If you add carrots and potatoes, make sure they are fresh. They add good flavor and texture to the dish.
š„ What To Serve With Hungarian Goulash?
Hungarian Goulash pairs well with crusty bread, steamed green beans, buttered noodles, or mashed potatoes. It also can be served alongside cucumber salad, pickled vegetables, sour cream, or a simple green salad for a complete and delicious meal.
š How To Store Leftovers Hungarian Goulash?
- Refrigerate: Store the Leftovers Hungarian Goulash in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the Hungarian goulash in a sealed container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
š„µ How To Reheat Leftovers Hungarian Goulash?
- In The Oven: Preheat your oven to 350Ā°F (175Ā°C). Place the goulash in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
- In The Microwave: Put the goulash in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Reheat the goulash in a saucepan over medium heat, stirring occasionally, until hot.
FAQāS
What Type Of Beef Is Best For Goulash?
Stewing beef or chuck roast are ideal as they become tender and flavorful when cooked slowly.
Can I Use A Different Type Of Fat Instead Of Butter Or Lard?
Yes, you can use vegetable oil or another cooking fat, but lard gives the most authentic flavor.
What Can I Use Instead Of Caraway Seeds?
If caraway seeds are unavailable, you can omit them or use a pinch of ground coriander for a slightly different flavor.
What If The Goulash Is Too Thick?
If the goulash is too thick after simmering, you can thin it with a little more broth or water.
Can This Hungarian Goulash Recipe Be Made In A Slow Cooker?
Yes, after browning the meat and sautƩing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours.
More Jamie Oliver Recipe:
Jamie Oliver Hungarian Goulash Nutrition Facts
- Calories: 427
- Carbohydrates: 26g
- Protein: 25g
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 84mg
- Sodium: 662mg
- Potassium: 1188mg
- Fiber: 5g Sugar: 4g
- Vitamin A: 6585IU
- Vitamin C: 20.5mg
- Calcium: 92mg
- Iron: 7mg
Jamie Oliver Hungarian Goulash
Description
Jamie Oliver Hungarian Goulash is made with stewing beef, onions, paprika, caraway seeds, flour, beef broth, and diced tomatoes. This easy Hungarian Goulash recipe creates a Hungarian style dinner that takes about 2 to 2.5 hours to prepare and can serve up to 6 people.
Ingredients
Optional:
Instructions
- Prepare the Onions:Ā Melt the butter in a large pot over medium heat. Add the diced onions and cook until they are translucent about 5 minutes.
- Add Spices:Ā Stir in the paprika and caraway seeds with the onions.
- Coat and Cook the Beef:Ā In a bowl, toss the beef cubes with flour until evenly coated. Add the beef to the pot and cook for 2-3 minutes until browned.
- Deglaze the Pot:Ā Pour about Ā¼ cup (60 ml) of beef broth into the pot. Stir well to scrape up the brown bits from the bottom.
- Add Remaining Ingredients and Simmer:Ā Add the remaining broth or water, canned tomatoes, salt, and pepper. Include carrots and potatoes if using. Bring to a boil, then reduce heat to low, cover, and simmer for 1 Ā½ to 2 hours until the beef and vegetables are tender.
- Serve the Goulash:Ā Serve the goulash hot, ideally with crusty bread or overcooked noodles.
Notes
- Pick Good Paprika:Ā Paprika is very important for this dish. Use the best Hungarian paprika you can find. You can pick from sweet, smoked, or hot types.
- Brown the Beef Well:Ā Make sure to brown the beef pieces well. This adds great flavor. Donāt put too many pieces in the pot at once so they can brown evenly.
- Cook Slowly:Ā Cook the goulash slowly on low heat. This helps all the flavors come together and makes the beef tender.
- Use Fresh Veggies:Ā If you add carrots and potatoes, make sure they are fresh. They add good flavor and texture to the dish.
Jamie Oliver Hungarian Goulash
Tasteless stew
I have seen other recipes saying use green and red peppers and flat leaf parsley which this recipe was more tasty than Jamie Oliver s recipe