David’s Kitchen

Hungarian Goulash with Sour Cream and Pickles

Hungarian Goulash with Sour Cream and Pickles

Prep Time: 30

Cook Time: 4hrs

Servings:

Ingredients

  • 3 yellow onions
  • 4 garlic cloves
  • 800 g beef stew meat
  • 2 tbsp oil
  • 4 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried marjoram
  • 2 tsp paprika
  • 1 liter veal stock (water + stock concentrate)
  • 2 red bell peppers
  • optional: ½ tbsp cornstarch
  • flaky salt
  • black pepper
  • 1 lemon
Metric
Cooking Mode

Instructions

  1. Prepare the vegetables

    Peel the onions and garlic. Slice the onions and finely chop the garlic.

  2. Brown the meat

    Brown the beef in the oil in batches. When browning the last batch, add the sliced onions and let them cook together with the meat. Stir in the tomato paste.

  3. Add spices and stock

    Add the cumin, marjoram, and paprika. Pour in the veal stock.

    Let the goulash simmer gently under a lid for about 1 hour or until the meat is tender.

  4. Add the peppers

    Halve, core, and dice the bell peppers into 1 cm (½ inch) pieces.

    Add them to the pot halfway through the cooking time.

  5. Optional thickening

    If you prefer a thicker goulash: mix the cornstarch with a little water and stir it in. Let it cook for a few minutes.

  6. Season

    Add flaky salt, black pepper, and a few drops of lemon juice to brighten the flavors.

  7. Serve

    Serve the goulash with potatoes or mashed potatoes, a spoonful of sour cream, and sliced pickles.