Brigitte Hafner: My dad’s goulash, my way


  • Serves 6 people

  • 125 ml (½ cup) olive oil
  • 4 onions, thinly sliced
  • 700 gm beef shin or blade, cut into 3cm pieces
  • For dusting: seasoned plain flour
  • 400 gm canned whole Italian tomatoes
  • 1 garlic clove, thinly sliced
  • 2 tbsp Hungarian paprika
  • 1 tsp each caraway seeds and cayenne pepper
  • 4 cloves
  • 2 fresh bay leaves
  • 1.5 litres (6 cups) chicken or beef stock
  • To serve: sour cream, finely chopped chives and dill
01   Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
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