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Goulash

Felicity MacLeod

Felicity MacLeod

Prep 30 mins30m
Cook 6 hrs6h
Serves 4

Back in April 2011 I was travelling around Prague, which has to be my fairytale city.

One of my favourite meals in Prague was Beef Goulash and I was keen to recreate the dish back home, so picked up a gorgeous cookbook, Traditional Czech Cuisine, also known as my "Lard" cookbook, as everything is cooked in lard.

The goulash from this book is amazing, even with the lard omitted. It's thick, full of flavour and hearty, perfect for a cold winter's night and for hosting a "lard party" - but that's a story in itself.

Ingredients

  • 600 g beef shoulder (cubed, about 3 cm)
  • 200 g onion (finely chopped)
  • 150 g carrot (Chopped)
  • 200 g mushroom (thickly sliced)
  • 60 g butter
  • 1 tbsp sweet paprika
  • 1 tbsp tomato paste
  • 500 ml beef stock
  • salt
  • 2 cloves garlic
  • 1 tbsp caraway seed
  • marjoram
  • pepper
  • lemon peel

Instructions

Keep screen awake
  • 1
    In a frypan add the onion and cook until golden.
  • 2
    Add in beef until lightly brown. Transfer the beef and onion to the slow cooker.
  • 3
    Dust beef and onion with paprika and tomato paste. Cover with beef stock and add in carrots and mushrooms.
  • 4
    Add salt, garlic, lemon peel, caraway seeds and pepper and simmer over six hours, stirring occasionally, after about five hours add in the marjoram.
  • 5
    If required, thicken the goulash with a little plain flour.
  • 6
    Serve with bread dumplings, rice or bread.

Comments & Reviews (2)

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  • Martin Booth

    Martin Booth

    12 years ago
    What are caraway seeds?

    • Jill Booth

      11 years ago
      I cooked this today and can confirm it is good. I did tweak the recipe slightly. I used 3 spoons of paprika and two peppers. The result was a goulash that is going to give the guy in the stube at the top of the drachenfelds something to be worried about. Hans Fritz Claus Booth (Michelin 3 star goulash chef)