This is an Austrian recipe but the paprika that I use comes from Hungary. If your friends have got a cheap flight to Budapest make sure they grab you some ‘hot’ (not sweet!) paprika. They sell it everywhere in big packets and it is very cheap. I have tried many other hot paprikas and they just ain’t the same (but will do if you’re not going to Hungary any time soon).
N.B. Whatever you do don’t use Spanish smoked paprika as it would completely ruin a dish used in theses quantities!
Goulash for 4-6:
- Preheat the oven to 160C.
- Heat 2 tablespoons sunflower oil in a casserole until very hot.
- Brown 1kg braising steak pieces (do it in a few batches) and set aside.
- Add another tablespoon sunflower oil along with 2 large chopped onions and 2 large chopped garlic cloves. Cook on a low heat for around 10 minutes or until they are nice and soft.
- Return the meat and its juice to the casserole and blend in 2 rounded tablespoons hot paprika, 3 tablespoons tomato purée, 2 tablespoons wine vinegar, 1 teaspoon oregano and a bay leaf.
- Tip in a 400g tin of tomatoes and break them up with a spoon.
- Add 350ml beef stock (from a cube is fine), season and bring to the boil.Stir, cover and put it in the oven for 2 and a half hours.
- Halfway through add 2 large red peppers cut into rings.
Serve with plain boiled potatoes and a dollop of soured cream.
Wine suggestion: Quite a kick of spice off this so go for a big juicy red – we had a Syrah from near Montpelier in France, Chateau L’Engarran (their cuvée Quetton St George) which was very nice.