- December 2013
- Serves 8
- Takes 35 min to make, 3 hours 20 min to cook
A flavoursome Hungarian goulash recipe by Lucas Hollweg that’s worth the preparation. Chilling overnight allows the flavours to meld together.
- 31.5g (13.5g saturated)
- 17.9g (10.2g sugars)
For 8 servings
If you don’t have a big enough pot, you can cook the goulash in two pots simultaneously. Encourage people to add the extra soured cream – it’s an important part of the finished flavour.
If you can’t get fresh peppers, use the same number of ready-roasted peppers in oil, from a jar, drained and sliced. Add at the end of step 4 to warm through.
The day before, prepare the goulash up to step 4 but only cook it for 2 hours. Leave to cool, then chill overnight so the flavours meld together. The next day, reheat for 30-45 minutes, then continue from step 5.
To freeze: cook as above, then freeze in handy-size batches for up to 3 months. Defrost thoroughly, then reheat and finish as above.
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