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Yesterday I took out cubed beef and stood there undecided as to whether I should make beef goulash or beef Stroganoff. So I thought what if I combined them both. I did with a very pleasant outcome. I’m calling Hungarian Stroganoff. I started by following the goulash recipe, altering it to incorporate the taste of Stroganoff
500 gr beef cubes
1 red onion finely chopped
2 tsp smoked paprika
2 Tbsp tomato paste
1 bay leaf
1 tsp Marjoram
1/4 tsp ground Caraway seeds
2 cloves garlic, chopped
1 punnet mushrooms sliced
¼ green and red peppers (optional – not required my idea)
1 tblsp corn starch mixed with water to make a slurry
250 ml sour cream
Salt and pepper to taste
Sauté the diced onions until caramelized, add peppers and fry till tender.
Add mushroom and sauté 1 minute. Remove and set aside.
Add the garlic. Next, add the ground caraway seeds, the tomato paste, marjoram and paprika and sauté for 2 minutes till fragrant.
Add the beef and water to cover the beef.
Add the bay leaf, salt and pepper and bring everything to a boil,
Simmer uncovered, stirring occasionally till beef tender.
Discard bay leaf. Return the vegetables.
Mix the sour cream with the slurry and stir in 15 minutes before serving and thickened.
Garnish with fresh parsley.
Prepared, tried and tested by: Melanie Kramar
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