Hungarian Goulash
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-065 (Hungarian Goulash), public domain. Scaled from 100 portions to 6 servings; flour thickener converted to a cornstarch slurry at half the flour amount; wheat egg noodles replaced with gluten-free noodles.
Beef simmered with plenty of onion and paprika until tender, served over gluten-free noodles for a warming, sauce-rich supper.
Category: MainsServes: 6Time: 140 minComplexity: 3/5
Why this complexity: flour thickener converted to cornstarch slurry; egg noodles swapped for gluten-free noodles; long simmer.
Ingredients
- 800 g lean stewing beef, cut into cubes
- 300 ml water, plus more as needed
- 200 g onion, chopped
- 1 tablespoon paprika
- 3/4 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1 tablespoon cornstarch stirred into 60 ml cold water
- 340 g gluten-free noodles or cooked rice, to serve
Method
- Put the beef, water, onion, paprika, salt, garlic powder, pepper and thyme in a large heavy pot. Bring to a boil, cover, and simmer about 2 hours, topping up with a little water if needed, until the beef is tender. Skim any excess fat.
- Stir the cornstarch slurry into the pot. Return to a boil, then cook about 10 minutes until the sauce thickens.
- Cook the gluten-free noodles in well-salted boiling water according to the package directions; drain well.
- Serve the goulash spooned over the noodles, about 3/4 cup per serving.
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