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Ungarsk gullasch med kartoffelmos – Simreret med mørt oksekød
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Goulash - Hungarian goulash with mashed potatoes

Recipe for classic goulash with mashed potatoes - a slow-simmered Hungarian stew with beef.
Course Main course
Cuisine Hungarian
Nøgleord Slow-cooked, Stew
Total Time 2 hours 30 minutes
Servings 4 Servings
Calories 862kcal

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

Instructions

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

Calories: 862kcal | Carbohydrates: 76g | Protein: 57g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1225mg | Potassium: 2657mg | Fiber: 12g | Sugar: 12g | Vitamin A: 16001IU | Vitamin C: 108mg | Calcium: 145mg | Iron: 9mg