Lamb Goulash
Tender chunks of lamb slow-cooked in a smoky paprika and tomato sauce. This easy Hungarian stew works on the stove, in the oven, or in the slow cooker.
Servings: 4 people
Calories: 338kcal
Ingredients
- 1 tablespoon olive oil
- 1 ¾ lbs diced shoulder of lamb (or any other marbled cut you like) (800 grams)
- 1 large onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 red peppers (sweet Romano peppers)
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine
- 14 oz chopped tomatoes (use fresh or canned)
- 3 cups beef stock (700 ml)
- 1 tablespoon sweet or smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 bay leaves
- ½ tablespoon chopped parsley (for garnish)
- sour cream (for garnish)
Instructions
- Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.
- Add the onions and sauté for a few minutes, until slightly softened, and then add the peppers.
- Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.
- Stir in the tomato paste and flour then add the red wine.
- Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves, and sugar.
- Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touched with a fork. Stir the pan every 15 minutes or so while cooking.
- Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.
Notes
- Brown the lamb in batches so the pieces sear instead of steaming.
- Sweet paprika is traditional; smoked paprika gives a deeper taste. Don't let it burn or it turns bitter.
- A small pinch of ground caraway is a classic Hungarian addition.
- The small amount of sugar balances the acidity of the tomatoes.
- No wine? Use the same amount of extra beef stock, plus a teaspoon of red wine vinegar at the end.
- Beef or pork also work in place of lamb. Diced shoulder or leg cuts are best.
- Leave out the flour for a thinner, more broth-like goulash.
- Oven method: after bringing the pan to a boil, cover and cook at 320°F (160°C) for about 2 hours.
- Slow cooker: brown the meat and vegetables first, reduce the stock to 2 cups, and cook on Low for 7 to 8 hours or High for about 4.
- Make it up to 2 days ahead and reheat gently until piping hot. It tastes even better the next day.
- Store in the fridge for up to 3 days in an airtight container.
- Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
- Serve over rice, mashed potatoes, or egg noodles, with a spoonful of sour cream.
Nutrition
Calories: 338kcal | Carbohydrates: 18g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1196mg | Potassium: 1188mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2045IU | Vitamin C: 90mg | Calcium: 86mg | Iron: 4mg