Hungarian Goulash
Hungarian Goulash
Serves 4
2 tbs olive oil
600g beef (chuck or gravy beef) cubed
30g flour ( seasoned )
1 large brown onion finely chopped
2 cloves garlic finely chopped
1 red chilli finely chopped
2 sprigs thyme
1 red capsicum sliced
1 green capsicum sliced
2 tbs paprika
2 tbs tomato puree
400g can chopped tomatoes
1/2 cup white wine
300ml chicken stock
2 tbs fresh parley chopped
salt and pepper
1/2 cup sour cream
Nuts & Bolts
1. In a plastic bag add flour, pinch of salt, pepper and chili flakes, add beef and mix well, making sure all the beef has been coated with the seasoned flour.
2. In a large pot with lid on high heat add half the oil and the beef, browning all the beef. Remove from pot and set aside for later.
3. Add onion, capsicum, chilli, and garlic and cook for 4 minutes or until onion is soft.
4. Return beef to pot. Add tomato puree and paprika. Mix well. Cook for 2 minutes.
5. Add tomatoes, thyme, white wine and chicken stock. Cover with lid. Turn heat down to low-medium and simmer for 1 1/2 hours or until beef is tender.
6. Add parsley and sour cream, season to taste. Mix well. Cook for a further 3 minutes on low heat.
Ready to serve.
Calories per serving : 480
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.