Hungarian Beef Goulash

This dish makes for the perfect comfort food. The beef is braised to perfection, while cooked in a tomato sauce combined with some delicious veggies and home-made gnocchi. The combination of flavours burst with European richness & culture, and are super delicious for our taste buds.

Check out the recipe below !

---

Hungarian Beef Goulash

Serves 6

Prep Time: 25 mins

Cook Time: 1.15 hours

Total Time: 1.40 hours

CHOUX PASTE INGREDIENTS:

125mL water

70g plain flour

50g butter

1/2 beaten egg

Pinch of salt

Pinch of sugar

GOULASH INGREDIENTS:

25g tomato puree

35g lard (meat fat)

400g bolar blade

200g choux paste

100g onions

25g flour

750mL beef stock

4 diced potatoes

4 diced carrots

Optional Ingredients to top:

Sour Cream

PART 1 CHOUX PASTE INSTRUCTIONS:

1. In a pot over medium-high heat, bring water, sugar, salt & butter to a boil and mix.

2. Remove the pot from the heat and add flour. Mix together well, with a wooden spoon.

3. Return the pot to a low heat and stir until the mixture leaves the sides of the pan. The shape of the choux paste should start to form into a wet dough.

4. Let the paste cool down.

5. While waiting for the paste to cool down, beat egg in a cup slowly.

6. Beat the choux paste using a mixer or whisk and slowly add the beaten egg.

7. Place choux paste into a piping bag and let it rest in the fridge.

While waiting for your Choux Paste to rest, move on to making the main dish.

PART 2 GOULASH RECIPE:

1. Trim fat from bolar blade and cut meat into cubes 2x2cm.

2. Place the lard fat in a pan over low heat to melt.

3. While the fat is melting, place the meat in a bowl and mix paprika & flour into the bowl.

4. Once the fat has melted, remove the fat and dispose of it.

5. Fry meat in the juices from the lard fat, until browned.

6. While waiting for the meat to brown, preheat the oven to 180°C and cut potatoes & carrots into cubes 3x3cm

7. Remove meat from the pan and brown onions with a dash of olive oil.

8. Once the onions have browned, return meat to the pan and add tomato puree & stock. Stir ingredients together well and bring mixture to a boil.

9. Place meat mixture into oven proof tray and add chopped vegetables.

10. Cover tray with aluminium foil and place in the oven, cook for 50 mins or until beef is soft & tender.

11. While the dish is cooking in the oven, remove the choux paste you prepared earlier from the fridge.

12. Once the 50mins is up and dish is ready, remove from the oven and pipe the choux paste into the dish. Cook for another 10 minutes, with the aluminium foil still covering the tray.

13. Remove from the oven, and plate up.

14. Top with sour creme if desired and enjoy !

---

Did you enjoy this recipe?

Let us know in the comments below and share a picture of your creation on Instagram with the hashtag #dovymykitchen

---

Want to learn a bit more about Dovy my kitchen?

Check out our store to browse our high quality kitchen utensils, that will help you to prepare your food quicker and safer.

Chefs Knives & Sharpeners: A sharp knife will cut your ingredients but not you.

Index Chopping Board Sets: Food safety is very important in all kitchens, especially if you are cooking for your loved ones.

Meal Prep eBooks: If you are interested in a lifestyle change check out our meal prep eBooks and have prepare enough food for 2 weeks.