J A S O N’s Hungarian Mutton Goulash | Gourmet Cooking Made Easy

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more affordable than mutton.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice maintains sweetness while being non-alcoholic.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne offers heat with a different flavor profile.

bay leaves

💰Cheaper: dried thyme

Thyme provides a similar aromatic quality.

Heat a cast iron pot over medium heat and add 50 grams of yellow butter until melted.

Add 1.5 kg of bone-in mutton to the pot and sear in batches until caramelized.

Sprinkle 2 heaped teaspoons of smoked red paprika, 1 teaspoon black pepper, and 3 teaspoons refined flour over the mutton and toss to coat.

Deglaze the pot with 15-20 ml of extra virgin olive oil after searing the last batch of mutton.

Add 3 finely sliced red onions and 8 finely shredded cloves of garlic to the pot and sauté until softened.

Add 1 finely sliced red bell pepper and 1 finely sliced green bell pepper, sautéing until slightly softened.

Stir in 1 cup of tomato paste and 1/4 teaspoon of nutmeg, mixing well with the other ingredients.

Pour in 1.5 cups of red wine and 2 cups of mutton stock, stirring to combine.

Cover and simmer on low heat for 45 minutes, then check the consistency and cook uncovered for an additional 15 minutes if needed.

Prepare a side of sour cream by whisking together 250 ml of full fat cream and the juice of 1 lemon until slightly thickened.

Serve the goulash garnished with 2.5 tablespoons of flat-leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level: