As the nights become chilly in the UK, a delicious bowl of stew always warms our hearts. Among the dishes I’ve tried, goulash from Hungary always satisfies my stomach and my taste buds.
Many Brits now enjoy this traditional meal as it blends well with different foods and its strong taste is appealing. You will learn to cook a goulash recipe that is tasty and healthy using items found in the UK. Our suggestions will also include ways to prepare Asian dishes for a family, make them quick to prepare and select low-calorie options.
What Do People Mean by Goulash?
Goulash consists of slowly cooked beef, paprika, onions and various vegetables. This dish is originally from Hungary, but it is now typically served in Central Europe and each region surrounding it. Most British steakhouses mix Slovak traditions with local foods, so they can use what’s seasonally available.
This Recipe Outstanding
- This is a UK adaptation of the original goulash for anyone wishing to make it at home.
- Adding a small amount of leafy greens (crops), vegetables and lean beef to your meal
- Tesco, Sainsbury’s or Aldi have many of the affordable ingredients you will need.
- Unlike most Indian dishes, this is a quick one-dish family recipe.
- Make enough dinner for eating throughout the week (keeps well in the fridge or freezer)
For example, I cook goulash as a weekly meal for my family. Looking for a recipe that pleased my husband and me, I was searching in Yorkshire for a meal that used a single pot. Out of all the goulash I tested, this mix of ingredients turned out the best. Because we make it most Sundays, it saves us time, tastes delicious the next day and provides us with a filling breakfast.
Ingredients
- The ingredients list is given for 4 to 5 servings.
- List the ingredients and the amount needed in each dish.
- Use 2 tablespoons of olive oil (any neutral cooking oil is okay too)
- Remove extra bits of fat from 500g of beef before stewing
- Onion 2 big, diced
- Please use minced garlic that is fresh and not dried.
- Use two tablespoons of Hungarian sweet paprika, if you have it.
- Including tomato purée will give your dish a rich taste.
- A jar of chopped tomatoes (tinned) 400g
- Beef stock 500ml
- You may or may not add 2 sliced carrots, though it is a good choice if you try them.
- For taste and colour, use some chopped red bell pepper.
- 300g potatoes, cubed Potatoes such as Yukon Gold keep their form the best
- Using it is optional, but its aroma is nice.
- Adjust the amount of sea salt & black pepper just before serving
Instructions
- Place the Beef on a high heat and fry until it begins to brown, In a pot or Dutch oven, bring the olive oil to a medium-high heat on your stove. Fry each batch of beef until all the sides are browned. Remove it and store it aside.
- Sauté Aromatics: Pour the small-cut onion into the pot. Cook until the garlic softens for 5 to 7 minutes. Next, stir in some garlic, sweet paprika and tomato purée. Fry the spices for only about 1 minute.
- De-glaze & let the sauce bubble: Boil the beef once more in the pot. In the next step, include chop tomatoes, beef stock and add in a bay leaf. Make sure to scrape whatever browns to the bottom of the pot with your spoon.
- Add Vegetables: Bring it to a point where the liquid is barely boiling. Add some potatoes, carrots and red pepper. Minimize the heat, cover the pot and cook over gentle heat for 1½ to 2 hours while occasionally stirring the beef and vegetables.
- Cook the seasoning and use it to flavor the meat: Add the necessary amount of salt and pepper. Eat this with hot drinks and fresh, crusty bread or dumplings. Heads of lettuce can be sprinkled with chopped parsley or try garnishing with a tablespoon of soured cream.
Serving Information (Approx.)
- calories makeup this food.
- Protein: 32g
- Fat: 18g
- Carbohydrates: 30g
- Fibre: 5g
If you choose stock with lower salt, sodium will be present in low amounts. The recipe is gluten-free and making it low-carb requires only limiting the potatoes or trying a leaner variety of beef.
Ideas for using this product in your UK Household
- Top your dinner with buttery mash or some dumplings, available in UK supermarkets.
- Low-Carb: Replace regular potatoes with pieces of cauliflower.
- You can cook a large dish on Sunday so you can enjoy it at home for the next few days.
- Enjoy alongside some crusty sourdough and red wine when the night is cold
- Advice on storing and saving other portions of your food
You can keep this in the refrigerator for 3 days. - Freezer: Fill clean and airtight containers with ice and keep them in the freezer for up to 2 months.
- To reheat, either place the food on the hob or reheat in the microwave. A small amount of extra stock or water will loosen it as it becomes thicker.
- It only gets better with time, because the taste improves overnight.
Ways to Improve Your Goulash
- Choose Hungarian Sweet Paprika: It makes the dish much tastier. Pay attention to the brands Hungarikum or Puszta.
- Consider Browning the Beef: This process brings out the best flavor in the meat.
- Keep the Beef Green: Cook in sections to allow each one to sear evenly.
- To make it spicy (if you want), include a pinch of chilli flakes or smoked paprika to the ingredients.
Final Thoughts
This is an amazing dish for both families and individuals because it is tasty, filling and not expensive. Because there is paprika, meat and veggies in one pot, you don’t lose quality or goodness; it’s ideal for anyone living a busy life. Anytime you fill your stomach with this goulash recipe, it offers a calm feeling, satisfaction and reminds you of the traditions surrounding it.
Google keeps your online activities in mind and collects some information about your behavior. The dish I made is called Traditional Hungarian Goulash. The ingredients can be found at Tesco, Aldi and Sainsbury’s in the UK. Healthy: If it has less fat and more veggies, it counts as healthy beef.
- It will take you about 20 minutes to prepare.
- It will need to cook for 1.5 to 2 hours.
- Perfect For: Consuming with family, making meals from leftovers, preparing food in advance and in cold weather
Frequently Asked Questions
Q.What’s the difference between Hungarian Goulash and American Goulash?
A.That is awesome question because they are two totally different dishes! True to form, Authentic Hungarian Goulash is a rich and slow-cooked beef stew or thick soup which has been characterized by the use of abundant paprika and soft pieces of meat. American Goulash, however, is a fast-cooking skillet meal, typically of ground beef and elbow macaroni and often with a tomato-based sauce, more a homemade version of Hamburger Helper.
Q.What kind of paprika is best for real Hungarian Goulash?
A.In order to get that real taste you need sweet Hungarian paprika. It is not generic paprika in your spice cabinet, or smoked or hot paprika. The rich, sweet, complex flavor of Hungarian paprika contributes not only the distinctive flavoring but also the dark, gorgeous red color of the stew, so it is definitely worth hunting down.
Q.What is the best cut of beef to use for goulash?
A.You will be using a less tender but well marbled beef cut, which when cooked slowly is transformed into unbelievably tender beef. Beef chuck is the most common and the best. Usually sold as a chuck roast or stew meat. The connective tissue will dissolve enabling you to taste good bites of meat that melt in your mouth as it simmers for a couple of hours.
Q.My goulash seems too thin or watery. How can I thicken it?
A.Traditionally the guts in a goulash come from the large amount of onions that dissolve into the sauce and of course the slow long simmer. If you ‘d prefer it a skosh thicker you can easily just take the lid off for the last 30 minutes of cooking to allow the liquid to cook down. It also helps if you mash a few of the cooked potato or carrot pieces against the sides of the pot to get some of that starch out’.
Q.Can I make goulash ahead of time? Does it freeze well?
A.Yes, absolutely! One of the things that I love about Goulash is that it’s a great make-ahead dish and many will tell you that it tastes even better the next day after the flavors have had time to meld together. It also freezes great. Just let the goulash cool fully and store it in an airtight container or freezer bag for up to 3 months for a super easy, super delicious meal later on.
Q.What is traditionally served with Hungarian Goulash?
A.Goulash can be substantial enough to constitute a meal on its own and it can be served in a bowl with some crusty bread on the side to dip. It is also served with little dumplings of egg known as nokedli (closely related to German spaetzle). Can not find these? Broad egg noodles or even a dollop of sour cream on top also classics.
