Hungarian Goulash

On the table in: 1 hour 20 minutes
Serves: 2
Origin: Hungarian

Ingredients:

  • 2 Tbsp paprika
  • 2 tsp ground coriander
  • 180 grams silverside beef, cubed
  • cooking oil spray
  • sea salt and freshly ground
  • black pepper
  • 2 Tbsp Worcestershire sauce
  • 1 small red onion, peeled and finely diced
  • 4 garlic cloves, peeled and crushed
  • 8 whole black peppercorns, roughly crushed
  • 100 grams baby leeks, finely diced
  • 60 grams carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 tsp plain white flour
  • 4 tsp tomato paste
  • 1 tsp hot chilli sauce
  • generous splash of red wine
  • 400 mls beef stock
  • 100 grams small gherkins, sliced
  • 80 grams Basmati rice
  • fresh coriander, finely chopped, for garnish
Hungarian Goulash

Nutritional Information

Per serving: 377 calories; 30g carbohydrates; 36g protein; 10g fat; 4g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Preheat the oven to 200ºC/400°F/Gas Mark 6.
  2. Mix together the paprika and coriander and dust the beef with the mixture.
  3. Spray a non-stick oven-ware frying pan twice with cooking oil spray, heat over medium-high heat and add the beef. Season with sea salt and fry until browned on all sides. Remove the meat from the frying pan and set aside.
  4. Add the Worcestershire sauce along with 4 tablespoons of water to the frying pan, stir in the onion, garlic, peppercorns, leeks, carrots and celery. Cover the frying pan and cook, covered, for 1 minute.
  5. Uncover the frying pan. Stir in the flour, mixing well, and cook for 30 seconds. Add the tomato paste, hot chilli sauce and red wine, mixing together, and then add the beef stock.
  6. Return the beef to the frying pan and cook in the oven for 1 hour, until the beef is tender and the sauce has reduced. When the goulash is ready, stir in the gherkins and season with freshly ground black pepper.
  7. Meanwhile, cook the rice as per the packet instructions, then divide the cooked rice between two serving plates, top with the goulash and serve sprinkled with fresh coriander.

Chef’s suggestions:

  • If you prefer, you can serve with 1 medium diced boiled potato instead of rice.
  • For gluten-free, replace the white flour with soy flour and ensure that the brand of Worcestershire sauce is gluten-free (most contain malt vinegar and are not suitable).