Traditional Hungarian Beef Goulash Stew

1. 1

   Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.

2. 2

   Add paprika to onion and stir through.

3. 3

   Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.

4. 4

   Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.

5. 5

   After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.

6. 6

   NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.

7. 7

   Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.