Jamie Oliver’s Hungarian Goulash is his twist on the traditional Hungarian dish, gulyás. It’s a hearty, flavorful stew packed with tender beef, vegetables and paprika. This dish has a rich history and is a staple of Hungarian cuisine, often served as a comforting meal on cold days.
Jamie’s version sticks close to the original roots of goulash but incorporates his signature approach to make it easier and quicker for home cooks. It’s got that warm, earthy flavor from the paprika, the richness of slow-cooked beef and a depth from a mix of fresh vegetables. The result? A perfect one-pot meal that’s both satisfying and full of flavor.
Jamie Oliver Hungarian Goulash Recipe
Ingredients Needed
Here’s a rundown of the ingredients Jamie uses in his Hungarian Goulash:
- Beef – Traditionally, goulash uses beef chuck or stewing beef. Jamie calls for around 500g (about a pound) of beef, cut into chunks.
- Onions – A few medium onions give the dish a sweet base flavor once they’re caramelized.
- Garlic – A couple of cloves add depth and warmth to the stew.
- Paprika – The key ingredient in any goulash. Jamie uses sweet paprika to get that deep red color and warm taste but you can add a little smoked paprika for extra flavor.
- Carrots & Potatoes – These vegetables help thicken the stew and provide balance to the rich beef.
- Tomatoes – Jamie adds fresh tomatoes or a can of chopped ones which adds acidity to cut through the richness of the beef.
- Red Pepper – A red bell pepper brings a bit of sweetness and complements the other flavors.
- Stock – Beef stock or sometimes vegetable stock, is used to give the stew body.
- Herbs & Seasonings – Bay leaves, thyme, salt and pepper are used to enhance the flavor profile.
- Olive Oil – For frying the onions and browning the beef.
- Cider Vinegar or Lemon Juice. A splash of acidity at the end to brighten the dish.
Equipment Needed
To make Jamie Oliver’s Hungarian Goulash, you’ll need the following equipment:
- Large Pot or Dutch Oven – A heavy pot is perfect for slow-cooking the stew. It ensures the meat stays tender while the flavors meld together.
- Sharp Knife – For chopping the beef, vegetables and herbs.
- Chopping Board – A sturdy one for prepping all your ingredients.
- Wooden Spoon – Great for stirring the goulash as it simmers, ensuring the flavors meld together without sticking.
- Lid for the Pot. You’ll need a lid to cover the stew while it simmers.
- Measuring Spoons & Cups. If you want to follow the recipe precisely, these will help measure spices and liquids.
How To Make Jamie Oliver’s Hungarian Goulash
Making Jamie Oliver’s Hungarian Goulash is straightforward. Here’s a step-by-step guide:
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Prepare the Ingredients
Start by chopping the onions and garlic. Cut the beef into bite-sized cubes and chop your carrots and potatoes. Set everything aside for later.
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Brown the Beef
Heat some olive oil in your large pot over medium-high heat. Once it’s hot, brown the beef in batches to avoid overcrowding. Brown the meat for a few minutes on each side until it’s nicely seared. This step adds extra flavor to the stew.
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Sauté the Onions and Garlic
In the same pot, lower the heat and add the onions. Cook them until they’re soft and golden-about 5-7 minutes. Add the garlic and cook for another minute, just until fragrant.
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Spice It Up
Stir in the paprika (and smoked paprika, if you’re using it). This step really brings out the goulash’s signature flavor. Make sure the onions and garlic are well coated in the spice.
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Add the Veggies
Next, add the chopped carrots, potatoes and red pepper. Stir them in so they get coated in the spices too.
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Pour in the Tomatoes and Stock
Add the chopped tomatoes (fresh or canned) and beef stock to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. this is where all the flavor lives.
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Simmer
Bring the pot to a simmer, then cover it with a lid. Let it cook for about 1.5 to 2 hours on low heat or until the beef is tender and the vegetables are cooked through.
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Final Touches
Once the goulash is ready, taste it and adjust the seasoning with salt, pepper and a splash of cider vinegar or lemon juice. This last bit adds a touch of brightness to balance out the richness.
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Serve
Ladle the goulash into bowls. It’s traditionally served with crusty bread or a side of sour cream but you can also enjoy it just as it is!
What I Learnt
Making Jamie Oliver’s Hungarian Goulash was an eye-opener in a few ways. The most important thing I learned is that the key to creating an unforgettable goulash is in the slow-cooking process. While the ingredients are simple, letting the stew simmer allows the flavors to deepen and intensify. Each step, from browning the meat to sautéing the onions, builds layers of flavor.
Also, the paprika is a game-changer. It’s the heart of the dish and gives it that unmistakable goulash flavor. The richness of the beef combined with the sweetness of the peppers and tomatoes creates a perfect balance.
One thing to note is how flexible the recipe is. You can adjust it based on what you have in the fridge. Adding a bit of smoked paprika, a handful of mushrooms or even a bit of wine can take the dish in different directions.
Recipe Tweaks For Jamie Oliver’s Hungarian Goulash
Jamie Oliver’s take on Hungarian Goulash is already a hearty, flavorful dish but you can always make a few tweaks to make it even better or tailor it to your taste. First, consider the meat. While Jamie typically uses beef, you could swap it out for pork or even lamb for a richer, more distinct flavor. Pork adds a slight sweetness that contrasts beautifully with the smoky paprika.
Next, the spices are key. Jamie’s recipe calls for sweet paprika but adding a touch of smoked paprika will bring depth and an irresistible smokiness. If you like it spicy, throw in some cayenne pepper or a chopped fresh chili. A bit of caraway seed is a traditional Hungarian addition too, bringing a warm, earthy taste.
To make the dish a little lighter, swap out some of the beef stock with red wine, giving it a slightly tangy, complex flavor. It pairs well with the paprika and enhances the overall richness of the stew. If you’re after a richer sauce, add a dollop of sour cream at the end of cooking. It balances the heat and brings a creamy, velvety finish.
For the veggies, Jamie sticks to onions and carrots but you can go wild here. A handful of parsnips or even a sweet potato can add another layer of sweetness and texture. Lastly, if you want a thicker sauce, let it simmer uncovered for a little longer or mash some of the veggies into the sauce to naturally thicken it.
Storage Tips For Leftovers
If you’ve got leftovers, don’t worry. Hungarian Goulash actually gets better after a day or two as the flavors meld and deepen. When storing, let the goulash cool to room temperature first before putting it in an airtight container. You can refrigerate it for up to 3 days. To reheat, do it slowly on the stove over low heat to preserve the texture and prevent the meat from becoming tough.
If you’re planning to keep it longer, freeze it! Goulash freezes exceptionally well. Just make sure to leave enough room in the container for expansion. When you’re ready to eat it, defrost it overnight in the fridge and reheat slowly. It might be even more flavorful after freezing as the spices have more time to infuse the dish.
For best results, avoid freezing the potatoes (if you added them) as they can become mushy when reheated. You could always make fresh mashed potatoes or serve it over a bed of rice when reheating.
What To Eat With Jamie Oliver’s Hungarian Goulash?
Pairing side dishes with Hungarian Goulash is all about complementing its hearty, rich flavors. A loaf of fresh, crusty bread is a classic option. You’ll want something to soak up all the delicious sauce. If you’re after something a little more substantial, a side of buttery mashed potatoes works beautifully, giving you the perfect balance of textures.
If you’re aiming for a lighter side, a simple green salad with a tangy vinaigrette will cut through the richness of the goulash. A cucumber and dill salad, with a bit of sour cream, is another refreshing choice that works wonders with the heat of the paprika. For something more indulgent, try serving the goulash with dumplings. Their soft, pillowy texture contrasts nicely with the chunky stew.
Don’t forget the wine. A medium-bodied red, like a Malbec or a Zinfandel, pairs wonderfully with the depth of the goulash. The wine’s fruitiness complements the paprika and the richness of the meat.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Hungarian Goulash?
You’ll need beef, onions, garlic, paprika, tomatoes, beef stock, and a few more basic pantry ingredients like oil, salt, and pepper. It’s all about those rich, warming flavors.
How Long Does It Take To Make Jamie Oliver’s Hungarian Goulash?
It’ll take about 2-3 hours, but most of that time is just letting the stew simmer and develop those deep flavors.
Can I Make Jamie Oliver’s Hungarian Goulash Ahead Of Time?
Absolutely! It actually tastes even better the next day after the flavors have had time to meld together.
