Easy Lamb Goulash | Hungarian Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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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
Description
In this goulash, diced lamb shoulder is browned in olive oil before combining with sautéed onions, sweet Romano peppers, and garlic. Tomato paste and flour are incorporated, followed by red wine which deglazes the pan. Chopped fresh or canned tomatoes, beef stock, sweet paprika, black pepper, salt, sugar, and bay leaves create a simmering broth. The stew cooks gently for nearly two hours until the meat is tender and breaks apart easily.
The flavor is deepened by the paprika and slow cooking, with the sauce thickened by flour. The finished dish is brightened with fresh parsley and can be served over rice or mashed potatoes, providing a hearty, comforting meal.
Making this stew a day ahead lets flavors improve, and it reheats gently on low heat. It freezes well for up to three months when stored airtight.
Ingredients
- 1 tablespoon olive oil
- 800 g lamb shoulder diced, or any other marbled cut you like
- 1 large onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 red pepper sweet Romano variety
- 1 tablespoon all-purpose flour aka plain white flour
- 1 tablespoon tomato paste
- 1 cup red wine
- 400 g tomato chopped, use fresh or tinned
- 700 ml beef stock
- 1 tablespoon sweet paprika or smoked paprika
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 bay leaf
- parsley for garnish, chopped
- sour cream (for garnish)
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.
Notes
- Brown lamb in batches to ensure even searing.
- Prepare the stew a day ahead to enhance flavor development.
- Reheat gently on low heat until piping hot before serving.
- Freeze cooled stew in airtight containers for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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