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Introduction

Goulash is a stew or soup of meat and vegetables typically seasoned with paprika and caraway. Originating in medieval Hungary, goulash is eaten in Central & Eastern Europe. It can be made with pork, beef, venison or in this version, which uses lamb, which was commonly prepared by Hungarian shepherds.

Method

  1. Mix the marinade ingredients together then massage into the lamb and refrigerate for at least 4 hours or overnight.
  2. Remove the lamb from the fridge 1 hour before cooking.
  3. Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
  4. In a deep casserole dish sear the meat in a little olive oil until well browned then set aside then add the onions & colour all over.
  5. Add the wine & tomato to the casserole & reduce by ¾ then add the stock, bring back to the boil then add the lamb, cover & cook in the oven for 1½ hours
  6. Next add the potatoes & celery & continue to cook for another 1 hour until the meat & vegetables are tender when pierced with a skewer, at this stage add the red pepper & carefully stir through the Goulash.
  7. If required thicken the simmering Goulash with a little corn flour mixed with cold water then taste for seasoning.

To serve

  • Goulash is typically served with steamed dumplings or fresh noodles & sour cream.