Easy Lamb Goulash | Hungarian Stew
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
2 hrs
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Servings
4 people
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Calories
338 kcal
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Course
Main Course
Easy Lamb Goulash | Hungarian Stew
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This delicious Lamb Goulash stew has a depth and richness of flavour that will satisfy your family on chilled nights.
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Ingredients
- 1 tablespoon olive oil
- 800 g shoulder of lamb (or any other marbled cut you like) (diced)
- 1 large onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 red peppers (sweet Romano peppers)
- 1 tablespoon plain white flour / all purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine
- 400 g chopped tomatoes (use fresh or tinned)
- 700 ml beef stock
- 1 tablespoon sweet or smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 bay leaves
- chopped parsley (for garnish)
- sour cream (for garnish)
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Instructions
- Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.
- Add the onions and sauté for a few minutes, until slightly softened, and then add the peppers.
- Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.
- Stir in the tomato paste and flour then add the red wine.
- Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves, and sugar.
- Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touched with a fork. Stir the pan every 15 minutes or so while cooking.
- Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.
Equipments used:
Notes
- When browning the lamb, do it in batches to avoid overcrowding the pan.
- You can prepare this homemade stew a couple of days in advance. When you want to serve it, gently reheat it on low heat until it is piping hot.
- This stew tastes better when reheated as the flavor develops overnight.
- You can freeze goulash for up to 3 months. Let the stew cool down and then put it in an airtight container before freezing.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
81mg
(27%)
Sodium
1196mg
(50%)
Potassium
1188mg
(34%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2045IU
(41%)
Vitamin C
90mg
(100%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1196mg | 50% |
| Potassium | 1188mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2045IU | 41% |
| Vitamin C | 90mg | 100% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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