Learn how to prepare Hungarian goulash with Catherine Fulvio

Chop the onion in half, peel the skin, and slice it into thicker pieces for texture.

Add a nice coating of rape seed oil to the pan and add the onions.

Cook the onions until they are glassy, then turn the heat down to slow cook until see-through.

Brown the beef in a frying pan on high heat with some salt, pepper, and a little flour to thicken the sauce.

Add more rape seed oil to help brown the meat, ensuring it gets a nice caramelization.

Once the beef is browned, return to the onions, which should be cooking nicely.

Add 2 tablespoons of Hungarian paprika to the onions and stir it in, adding a little more oil to cook out the paprika.

Prepare the vegetables: slice the red and yellow bell peppers, quarter the larger baby potatoes, and add them to the pot along with the carrots.

Add a little more rape seed oil to the pot and stir in the peppers and carrots, cooking them for moisture.

Add minced garlic to the pot and season with salt and pepper.

Pour in a can of chopped tomatoes and add the browned beef back into the pot.

De-glaze the pan with a drinkable white wine, scraping up the browned bits from the bottom.

Add beef stock and bay leaves to the pot, along with a bouquet garni made from thyme, parsley, and bay leaves tied together.

Stir the mixture, bring it to a boil, then transfer it to the oven to slow cook.

Equipment Needed

Allergens