Hungarian goulash with mashed potatoes – meltingly tender beef in a paprika sauce with creamy mashed potatoes.
Slow-simmered beef in a mild paprika sauce – with a spoonful of warm, creamy mashed potatoes on the side.
Classic Hungarian goulash is pure comfort in a pot and an obvious choice for autumn and winter, when food is allowed to warm you up a little more than usual.
Beef shoulder is cut into chunks and browned before butter, onion, garlic and sweet red pepper join it in the pot, adding body and sweetness to the dish.
The flavour is built up with paprika and tomato purée, and then everything simmers in a good stock for a couple of hours, until the meat is completely tender and the sauce has come together. I leave chopped tomatoes out of this version – they belong in my goulash soup – click here for the recipe instead. This goulash I keep entirely classic.
About half an hour before serving, sliced carrots go into the pot, so they have time to turn tender without cooking to pieces. Once the stew is ready, the goulash is served with a good creamy mash – giving you the perfect combination of soft mashed potatoes and a rich, flavourful sauce.
Goulash is also ideal to make well in advance – it actually tastes even better the next day, and it freezes well too.
Goulash – Hungarian goulash with mashed potatoes
Ingredients
Goulash
- 800 g beef chuck or shoulder, cut into large chunks
- 50 g butter
- 2 onions, cut into large dice
- 3 cloves garlic, finely chopped
- 1 red pepper, cut into small dice
- 2 tbsp paprika
- 3 tbsp tomato purée
- 2 tbsp plain flour
- 800 ml beef stock
- 1 bay leaf
- 300 g carrots, sliced
- Salt and freshly ground pepper
-
Oil
- A little red wine vinegar (optional)
- Chopped parsley, to serve
Mashed potatoes
- 1,2 kg floury (baking) potatoes, peeled and cut into chunks
- 150 ml crème fraîche
- 50 g
butter
- Cooking water from the potatoes
-
Salt
Method
Goulash
- Heat a splash of oil in a large pot and brown the meat well on all sides. Season with salt and freshly ground pepper.
- Add the butter and let it melt, then fry the onion, garlic and pepper until the onion is soft and translucent.
- Add the paprika and tomato purée and let them cook for a couple of minutes, then sprinkle over the flour and stir to combine.
- Add the stock and bay leaf, cover and leave to simmer for about 1 1/2 hours.
- Add the carrots and simmer for a further 30 minutes – or until the carrots and meat are tender.Meanwhile, make the mashed potatoes.
- Season the sauce to taste with salt and freshly ground pepper – and a splash of red wine vinegar if you like – and sprinkle with parsley.
Mashed potatoes
- Boil the potatoes in plenty of unsalted water until tender, about 20-30 minutes depending on size.
- Drain, reserving a little of the cooking water to adjust the consistency.
- Mash the potatoes with a potato masher, add the butter and crème fraîche and beat the mash well with a whisk. Adjust the consistency with the reserved cooking water and season to taste with salt.You can also mash the potatoes with a whisk for a coarser texture, or use a hand mixer for a smooth mash. Be aware that the mash can turn "gluey" and stretchy when you use a hand mixer – depending on the type of potato and its starch content.
- Serve the goulash with the mashed potatoes and fresh parsley on top.
Nutrition
Premium
Jeg læser ikke i opskriften at kødet skal tages ud af gryden og tilsættes senere?
I forhold til Helles kommentar.
Hej Henriette
Det er helt korrekt. Jeg har ændret i opskriften siden, og springer derfor trinnet over, med at fjerne kødet fra gryden.
Så opskriften er korrekt som den står nu:)
Warm wishes, Dianna
Såsom jeg læser opskriften skal kødet bare blive i gryden dvs ikke tages op på noget tidspunkt.
Hej Peter
Jeg tager det kun op hvis gryden ikke er stor nok til at kunne stege grøntsagerne af. Er der ligeligt stegeflade, kan kødet sagtens blive i gryden 🙂
Warm wishes, Dianna
⭐️⭐️⭐️⭐️⭐️
❤️🤌🏻
Så lækker opskrift. Skøn simre mad, tak!!
Tusind tak for de søde ord, det er jeg så glad for at høre:)
Warm wishes, Dianna
Mellem punkt 1 og 5 mangler et trin, hvor kødet kommer tilbage i gryden
Hej Helle
Ej for søren da, – det er hermed rettet.
Tak for at gøre opmærksom på det 🙂
Warm wishes, Dianna
Brug af mixer synes jeg ødelægger konsistensen i kartoffelmosen,brug en kartoffelmoser det gir en bedre konsistens
Hej Bubbi
Du har helt ret, og faktisk har jeg ændret min fremgangsmåde på alle mine opskrifter (troede jeg), – men denne havde jeg overset.
Så mega dejligt du skriver det, så kan jeg lige få det lagt på denne også. Jeg bruger heller aldrig andet end en kartoffelmoser eller piskeris:)
Dbh Dianna