Goulash is Hungary's rich, heartwarming stew, made here with two meats for double the flavour and comfort-factor.
- 60 ml (2 fl oz/¼ cup) olive oil
- 3 onions, chopped
- 1 red capsicum (bell pepper), finely chopped
- 1 green capsicum (bell pepper), finely chopped
- 1 large tomato, chopped
- 1 tbsp hot paprika
- 2 tsp sea salt flakes
- 400 g (14 oz) stewing beef, cut into 3 cm (1 ¼ inch) chunks
- 600 g (1 lb 5 oz) pork shoulder, cut into 3 cm (1¼ inch) chunks
- 25 g (1 oz/¼ cup) sweet paprika
- 4 potatoes, peeled and cut lengthways into quarters
- sourdough bread, to serve
- green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 10–12 minutes, or until the onion is soft and beginning to turn an even golden colour.
2. Add the capsicums and tomato and cook, stirring, for a further 2–3 minutes. Stir in the hot paprika and salt, then add the beef and stir to coat with the onion. Cook, stirring, for a few minutes to seal the beef pieces. Now add the pork and cook, stirring, for a further 5 minutes.
3. Stir in the sweet paprika and 500 ml (17 fl oz/2 cups) boiling water. Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 1 hour.
4. Add the potato pieces to the pan, pushing them down into the sauce. The liquid should be thickening, but still be saucy; if it is looking a little dry, add another 250 ml (8½ fl oz/1 cup) water. Replace the lid and cook on low for a further 40 minutes.
5. Serve the goulash in deep bowls, with fresh sourdough bread and green salad.
This recipe is from Low & Slow (Smith Street Books).