A simplified version of classic Hungarian goulash featuring tender beef, onions, carrots, potatoes and paprika simmered into a rich, comforting stew. The beef becomes melt-in-your-mouth tender and the potatoes absorb all the savory flavors.
Red chili peppersOptional if you don't like spice2
PotatoesMedium-sized, about 350g
2
Smoked paprikaSpicy; use sweet paprika if you don't like heat10 g
Black pepperTo taste~½ tspest.
Mixed herbsTo taste~1 tspest.
Bay leavesOptional2 slices
All-purpose flour2 tbsp
Red wine200 ml
Hot water or broth400-500 ml
SaltTo taste~1-1.5 tspest.
Olive oilAs needed~3 tbspest.
Ginger slicesFor blanching beef to remove gaminess~3-4est.
Steps
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1
Prepare the vegetables: halve and dice the onions into fine pieces; cut carrots in half lengthwise then into chunks; dice the red peppers; peel and chop the tomatoes; mince the garlic; slice the white parts of the scallions thinly; slice the red chilies into rings.
2
Trim excess fat from the beef short ribs and cut into large chunks; cut the beef tendon into thick pieces and score each piece. In a pot of cold water with ginger slices and wine, blanch the beef tendon until foam rises to the surface, then remove and rinse with warm water.
3
Season the beef short ribs: sprinkle with salt, black pepper and mixed herbs, rub evenly by hand, dust with flour and gently toss to coat evenly.
4
Heat the reserved beef fat and olive oil in a non-stick pan on medium-low heat until the fat releases its oil. Once the fat pieces are dry, remove them, reserve half the oil in a bowl, and keep the other half in the pan.
5
Pan-sear the beef short ribs on medium-low heat until one side is golden brown, flip and brown the other side. Transfer to a plate.
6
Transfer to a cast iron pot and heat over medium. Add the reserved beef fat, then the onions and white parts of the scallions. Season with salt and pepper, sauté until the onions are translucent, then add the minced garlic, chilies and mixed herbs. Finally add the carrots and red peppers and stir-fry.
7
Add the seared beef short ribs and mix well, sprinkle with smoked paprika and stir-fry until fragrant, then add the blanched beef tendon. Increase heat, clear a space in the pot and deglaze with red wine, bring to a boil to cook off the alcohol, then quickly combine with all the ingredients.
8
Add the tomatoes and mix to soften them, then pour in hot water or broth. Add bay leaves if using. Bring to a boil, then reduce heat to the lowest setting, cover and simmer for 1 hour.
9
While the stew simmers, peel and cut the potatoes into large chunks. After 1 hour, add the potatoes to the pot, gently turn to submerge them in the broth, add salt to taste, reduce to the lowest heat, cover and simmer for another 30 minutes.
10
Turn off the heat and let the pot rest covered for 2 hours for the flavors to meld (or refrigerate overnight for even better taste). Before serving, taste and adjust the seasoning, then plate and garnish with fresh parsley or mixed herbs.
PrimedTableBETA
