Name: Brigitte Hafner: My dad’s goulash, my way
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 125 ml (½ cup) olive oil; 4 onions, thinly sliced; 700 gm beef shin or blade, cut into 3cm pieces; For dusting: seasoned plain flour; 400 gm canned whole Italian tomatoes; 1 garlic clove, thinly sliced; 2 tbsp Hungarian paprika; 1 tsp each caraway seeds and cayenne pepper; 4 cloves; 2 fresh bay leaves; 1.5 litres (6 cups) chicken or beef stock; To serve: sour cream, finely chopped chives and dill

Brigitte Hafner: My dad’s goulash, my way

Australian Gourmet Traveller recipe for Brigitte Hafner's father's goulash.

Serves 6

Prep

20M

Cook

Total

2H 20M

“Thick and hearty, this soup is a bit of a main meal at our place. My father has been making it for as long as I can remember and I love it but I prefer to use canned tomatoes instead of tomato paste. A good homemade chicken stock is best.”

Ingredients

125 ml (½ cup) olive oil

4 onions, thinly sliced

700 gm beef shin or blade, cut into 3cm pieces

For dusting: seasoned plain flour

400 gm canned whole Italian tomatoes

1 garlic clove, thinly sliced

2 tbsp Hungarian paprika

1 tsp each caraway seeds and cayenne pepper

4 cloves

2 fresh bay leaves

1.5 litres (6 cups) chicken or beef stock

To serve: sour cream, finely chopped chives and dill

Method

Main

1. Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.