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Saturday, 29 December 2012

Hungarian Goulash

It's now the Saturday after Christmas, and time for me to introduce my readers to another of my personal recipes. This is an extremely tasty dish and is my version of Hungarian Goulash.


750 g Rump steak
1 Large onion – chopped finely
2 Large cloves of garlic – crushed & chopped
1 tin chopped peeled tomatoes
2 green peppers, cut into quarters with seeds removed
½ cup red wine
2– 3 tablespoons extra virgin olive oil
1 generous knob of butter
1 tablespoon thick cream mixed with 2 teaspoons cornflour
1 heaped tablespoon of Paprika
salt to taste


Remove the fat from the steak and discard
Cut the steak into one inch cubes

Heat oil and butter

Add onion and garlic and cook until onion turns clear

Remove from heat. Add paprika and stir in.

Return to a low heat and simmer for 2 – 3 minutes

Add steak pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes, green peppers and wine, bring to a simmer, and cook for about an hour.

About 5 minutes before dish is cooked, stir in cream mix to thicken

Add salt to taste

Serve with boiled potatoes, cut into pieces, or baby potatoes, and lightly cooked cabbage

Serves 4



You can use other stewing steak but I have always found that Rump gives the best Goulash.
Caution = I once mistakenly used Cayenne Pepper instead of Paprika, much to my chagrin.
Discarded fat can be rendered down into lard and tidbits for the dog.

This dish always tastes better if cooked the day before and reheated before serving.

© Michael J. Mason 2012

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