Hungarian Goulash

Name: Hungarian Goulash
Prep time: 20 min
Cook time: 120 min
Yield: 4
Ingredients: 800 g Beef chuck; 400 g Onions; 20 g Hungarian sweet paprika; 30 g Tomato purée; 150 g Red pepper; 2 g Caraway seeds; 6 g Garlic; 30 g Lard; 700 ml Water; 8 g Fine salt

Hungary · 4 servings · Prep 20 min · Cooking 120 min · Medium

A slow-cooked beef stew with onions and plenty of sweet paprika.

Ingredients

Beef chuck800 g
Onions400 g
Hungarian sweet paprika20 g
Tomato purée30 g
Red pepper150 g
Caraway seeds2 g
Garlic6 g
Lard30 g
Water700 ml
Fine salt8 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Celery, Mustard.

Method

Cut the meat into 3 cm cubes and thinly slice the onions.
Soften the onions in the lard over a low heat for 15 minutes.
Remove from the heat, add the paprika and stir (it must not burn).
Add the meat, garlic, caraway seeds and tomato purée, and brown for 5 minutes.
Add the chopped pepper and the hot water, season with salt and cook, covered, over a low heat for 1 hour and 45 minutes.
Serve hot with boiled potatoes or bread.

Nutrition facts (estimate)

	Per serving (325 g)	Per 100 g
Energy	2025 kJ / 484 kcal	623 kJ / 149 kcal
Protein	43 g	13 g
Carbohydrates	16 g	4.8 g
of which sugars	6.9 g	2.1 g
Fat	28 g	8.7 g
of which saturates	11 g	3.4 g
Fibre	4.5 g	1.4 g
Salt	2.0 g	0.6 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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