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Quick Stove Top Deep Flavored Hungarian Goulash

Course Main Course
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 500 grams sirloin steak
  • 3 cloves garlic
  • Oil for frying
  • 2 tablespoons butter
  • 1 onion
  • 4 to matoes
  • 250 grams mushrooms
  • 2 medium sized carrots
  • 3 sticks celery reserve the tops if they are nice and fresh
  • 1 tablespoon smoked oyster oil or fish sauce, but reduce quantity to 2 drops
  • 2 cups vegetable or beef stock
  • 4 tablespoons gelatin
  • 2 sprigs fresh thyme dried thyme can be substituted
  • ½ teaspoon soya sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons sumac
  • 4 tablespoons paprika
  • 1 bay leaf
  • Salt and pepper for seasoning

Instructions

  1. Assemble all ingredients.
  2. Finely chop the garlic. Take your knife, and squash the chopped garlic against your chopping board until it is almost a paste. You can also use a garlic crusher, and squash the crushed garlic further with the blade of your knife against the chopping board.
  3. Now rub your cut of steak with the garlic paste and set aside. This will help to tenderise the steak.
  4. Finely chop two of the tomatoes, and cut the other two tomatoes, celery, carrots, onion and mushrooms into larger pieces.
  5. Place a large skillet onto the stove and bring up to a medium high heat. Add enough oil to lightly coat the bottom and 2 tablespoons of butter. Take your rubbed piece of steak and wipe off most of the garlic. Place the steak into the pan and cook for approximately 3-2 minutes each side, or until nicely browned.
  6. Once browned on both sides, remove the steak from the pan and set it aside to rest.
  7. Now add the chopped onions to the same skillet in which you browned the steak, and fry until lightly browned.
  8. Once the onions are lightly browned, add in the finely chopped tomato and cook together for approximately 2 minutes, stirring intermittently.
  9. Now add in the chopped mushrooms and cook for another half minute, stirring intermittently.
  10. Add in the oyster oil or fish sauce.
  11. Now add the carrots pieces and stir them in.
  12. Pour in the stock and bring to a simmer.
  13. Once simmering, add in the gelatin, thyme, soya sauce, tomato paste, sumac, paprika, bay leaf and celery tops (if on hand), stirring well to incorporate the gelatin.
  14. While allowing the goulash to continue to gently simmer, cut the rested steak into medium sized blocks.
  15. Add these blocks to the goulash and allow to gently simmer for a further 20 minutes, stirring occasionally.
  16. Towards the end of the simmering period, about 15 minutes, add in the cubed tomato and celery. Stir them in and allow to simmer for the remaining five minutes.
  17. Once the goulash has finished simmering, all that is left to do is season with salt and pepper. Serve hot, with a side of crusty buttered bread.