Yummy lamb and beef goulash. 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.
When browned on the outside, remove from the pan and set aside.
Lamb goulash is a stew, therefore the goulash is better in the oven!
Here is how you achieve it.
You can have Yummy lamb and beef goulash using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Yummy lamb and beef goulash
- You need 450 g of lean diced beef.
- You need 350 g of diced lamb.
- Prepare 145 g of whole button mushrooms.
- It's 1 of diced red pepper.
- Prepare 3 of finely diced garlic cloves.
- You need 2 of medium onions coarsely diced.
- Prepare 1 tin of chopped tomatoes.
- It's 2 tbsp of tomatoe puree.
- Prepare 2 pinch of mixed herbs.
- It's 1 pinch of chilli flakes.
- Prepare of salt and pepper.
- Prepare 3 tbsp of flour to thicken.
One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef. Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. In a pan, put the lamb cubes and add water just sufficient enough to cover them. Sift the flour over the lamb and mix thoroughly.
Yummy lamb and beef goulash instructions
- Dice the meat into 2 cm squares add the onions. add to pan with a little drizzle of oil to brown. Then add the flour only to 2 tablespoons at this point, brown the meat and transfer to slow cooker.
- Add the diced peppers garlic and mushrooms add some water. stir well.
- Add the tinned tomatoes and tomatoes puree add the herbs and salt and pepper and chilli flakes stir the ingredients.
- Turn the slow cooker onto high setting and leave for 3 -4 hours then check consistency if to watery add some more flour to thicken..
- Leave for another 2-3 hours and then cook the pasta in water oil and salt making sure that the pasta is aldente. Then dish the meal up you sprinkle with parsley and cheese (if required) and serve..
Some spice the Hungarian beef goulash with caraway seeds, some leave those out. What they all have in common are the use of lots of paprika, lots of onions and red peppers. This delicious dish is warm and comforting, perfect for a cold weather day. Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl. Now that it's autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás).
