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Gordon Ramsay Hungarian Goulash Recipe

Gordon Ramsay's Hungarian Goulash Recipe: Comfort in Every Bite

Experience the warmth of Gordon Ramsay's Hungarian Goulash Recipe, a delightful stew featuring tender beef, vibrant vegetables, and a blend of aromatic spices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 4 bowls
Course: Soups
Cuisine: Hungarian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 1 kg Beef Chuck Avoid using stew meat as it may not become tender.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Black Pepper Use freshly ground for best flavor.
  • 1 tbsp Extra Virgin Olive Oil Substitutable with vegetable oil.
  • 30 g Butter
  • 2 Brown Onions (sliced) Essential for the base flavor.
  • 5 Garlic (minced) Fresh garlic is recommended for potency.
  • 2 Bell Peppers (sliced)
  • 2 Tomatoes (chopped)
  • 0.25 cup Hungarian Paprika Key flavoring spice; avoid scorched.
  • 1 tsp Caraway Seeds (optional) Adds a unique flavor reminiscent of rye bread.
  • 1 Bay Leaf
  • 1 L Low-Sodium Beef Stock Reduces saltiness.
  • 2 Carrots (chopped)
  • 2 Potatoes (cubed)
  • 1 tbsp Chopped Parsley (for garnish) Adds freshness and color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Season 1 kg of beef chuck with 1 teaspoon of salt and 1 teaspoon of black pepper. Let rest for 15-20 minutes.
  2. In a large Dutch oven, heat 1 tablespoon of extra virgin olive oil and 30g of butter over medium heat. Sauté 2 sliced brown onions for 6-8 minutes until golden brown.
  3. Increase heat to medium-high and brown the seasoned beef in batches for 3-4 minutes on all sides.
  4. Stir in 5 minced garlic cloves, 2 sliced bell peppers, and 2 chopped tomatoes. Cook for 3 minutes, stirring continuously.
  5. Add ¼ cup of Hungarian paprika, 1 teaspoon of caraway seeds, and 1 bay leaf. Stir for 30 seconds to bloom the spices.
  6. Pour in 1 liter of low-sodium beef stock, bring to a light simmer, cover, and transfer to the oven. Cook for 1.5 hours.
  7. After 1.5 hours, add 2 chopped carrots and 2 cubed potatoes. Stir to incorporate and return to the oven for 30-40 minutes.
  8. Taste and adjust seasoning. Let rest uncovered for 10 minutes before serving.
  9. Ladle into bowls and garnish with 1 tablespoon of chopped parsley. Serve with crusty bread or sour cream.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Ensure onions are caramelized, add paprika timely to avoid bitterness, and always use beef chuck for tenderness.

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