Hungarian Red Potato Goulash

Serves 4
Time 2 hours


500g beef chuck, diced
4 tbsp paprika
50g unsalted butter
2 onions, diced
4 cloves garlic, roughly chopped
1 carrot, diced
1 stick celery, diced
1 bay leaf
1 tbsp dried chilli flakes
1 tsp fennel seeds
1 cup marinated red peppers, diced
2 chorizo sausage, diced
2 large red potatoes, diced
1 cup red wine
800ml beef stock or bone broth
1 tbsp dill, chopped
1 tbsp parsley, chopped
2 tbsp chives, chopped


Place the beef in a bowl with half the the paprika, 2 tbsp extra virgin olive oil and season generously with salt and pepper. Stir everything together then leave to marinate for a least 15 minutes.

In a large sauté pan, melt the butter and add the onion, garlic, carrot, celery and bay leaf. Stir through the remaining paprika and sweat off for about 5 minutes until softened and translucent.

In a large non-stick frypan over medium heat, heat 1 tbsp extra virgin olive oil then add the marinated beef and any juices. Stir to coat evenly then sprinkle over the chilli flakes, fennel seeds and season to taste. Once the beef has browned, add the chorizo and cook for a further 10 minutes until the fat renders down.

Add the cooked beef and chorizo and any pan juices to the vegetables, along with the potato, marinated red peppers, red wine and beef stock. Turn the heat down to a simmer and cook, uncovered, for about 1.5 hours.

Once the goulash has reduced and the beef is tender, turn off the heat and stir through the fresh herbs. Serve with a dollop of sour cream.