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Jamie Oliver Hungarian Goulash

jamie oliver hungarian goulash
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Jamie Oliver Hungarian Goulash is a traditional beef stew made with onions, paprika, and slow simmering. This version follows a rustic, hearty style where the sauce thickens naturally as the onions break down, creating a rich base without flour.

Ingredients

Scale

Jamie Oliver Hungarian Goulash Ingredients List

  • 800 g stewing beef, cut into large chunks

  • 3 tablespoons olive oil

  • 2 large onions, finely sliced

  • 3 cloves garlic, sliced

  • 2 tablespoons sweet paprika

  • 1 teaspoon smoked paprika

  • 1 teaspoon caraway seeds (lightly crushed)

  • 2 tablespoons tomato purée

  • 500 ml beef stock

  • 1 red pepper, sliced

  • 1 bay leaf

  • Salt and freshly ground black pepper

  • Fresh parsley, chopped, to finish

Instructions

Step 1: Brown the beef

Heat one tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside. Browning builds the foundation of flavour.

Step 2: Soften the onions

Lower the heat to medium and add the remaining oil. Add the onions with a pinch of salt and cook for 10–15 minutes, stirring regularly, until soft and golden. This step is crucial—the onions should almost melt.

Step 3: Add garlic and spices

Stir in the garlic and cook for 30 seconds. Add the sweet paprika, smoked paprika, and caraway seeds. Stir well and cook briefly over low heat so the spices bloom without burning.

Step 4: Add tomato purée

Stir in the tomato purée and cook for 2 minutes, allowing it to darken slightly and deepen in flavour.

Step 5: Return the beef

Add the browned beef back to the pot, stirring to coat it evenly in the onion and spice mixture.

Step 6: Add stock and aromatics

Pour in the beef stock, add the bay leaf, and bring the mixture to a gentle simmer. Reduce the heat to low, cover loosely, and cook for 1½ hours, stirring occasionally.

Step 7: Add peppers

After the first hour of cooking, add the sliced red pepper. This keeps it soft but not broken down completely.

Step 8: Final seasoning

Once the beef is tender and the sauce thickened, remove the bay leaf. Taste and adjust seasoning with salt and black pepper.

Step 9: Rest before serving

Turn off the heat and let the goulash rest for 10 minutes. This allows the flavours to settle and the sauce to thicken slightly.

Find it online: https://jamieolivereats.uk/hungarian-goulash/