I’ve said it before and I’ll surely say it again: British beef and lamb are fantastic and really can’t be beaten for quality and taste!
These days most of us eat far more globally than our parents and grandparents, by which I mean we travel the world on our plates; Chinese, Indian, Mexican, Thai, Vietnamese… these and many more have become a regular part of our repertoire, and it’s commonplace to find exotic ingredients in the local supermarket.
But I’d like to use this post to remind you not to overlook the joy of beef and lamb, or to forget the simple, hearty meals that have been enjoyed across the UK and Europe for generations. One-pot dishes are particularly handy for easy weekday suppers, and great for busy weekends too.
One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef.
Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. It originated in the 9th century with shepherds and cattle herders who carried cubes of sun-dried meat with them and reconstituted these into a nutritious stew by cooking them in water – indeed the name itself comes from gulyás which means herder. Tomato and paprika are more recent additions, but very much a part of the recipe today.
Hungarian Beef Goulash
- 450 g lean boneless shin, stewing or braising beef , cut into 2.5cm cubes
- 2 tbsp vegetable oil
- 2 large onions , peeled and sliced OR 2 x 450g packs diced onions
- 2 cloves garlic , peeled and crushed OR 5ml/1tsp garlic purée
- 1 tbsp ground paprika
- 1 tsp caraway seeds (optional)
- 600 ml good beef stock (hot)
- 400 g can of chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp cornflour
- freshly ground black pepper
- freshly chopped parsley , to garnish
- soured cream , to garnish
Place the beef in a large bowl and season with salt and pepper.
Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown.
Transfer to a large casserole dish. In the same pan cook the onions and garlic with the paprika, caraway seeds (if used) .
Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
Mix the cornflour with 60ml cold water and stir into the goulash. Bring to the boil, stirring occasionally.
Reduce the heat and simmer for a further 5 minutes.
Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.
If you are not sure which cuts of beef are best suited for which kind of dishes and cooking techniques, check out my comprehensive guide on beef cuts and cooking here.
What’s your favourite one-pot recipe for beef or lamb?
I’ll be sharing one of my own much-loved one-pot lamb recipes in a few weeks time. In the meantime, I hope you enjoy the goulash!
Recipe and images provided by Simply Beef and Lamb. This post was commissioned by Simply Beef and Lamb and part of their #LivePeasant campaign.