Recipe: Hungarian Goulash

Name: Hungarian Goulash
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1,2 kg de Paleron de Boeuf taillé en 12 carrés de 100 g environ; 2 oignons épluchés et coupés en gros dés; 500 g de tomates mondées épépinées et coupées en quartiers; 600 g de pommes de terre épluchées et coupées en quartiers; 100 g de saindoux ou graisse de canard; 6 g de bon Paprika*; un peu de fleur de thym; 10 g de sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 15 min

Cook 90 min

Total 1h45

Servings 4 serv.

I propose this goulash recipe following a request on our forum from a member of the association "Disciples of Escoffier"

Ingredients for 4 servings

Hungarian Goulash from master Escoffier for 4 people:
1.2 kg of Beef Chuck cut into 12 squares of approximately 100 g each
2 peeled onions cut into large dice
500 g of blanched tomatoes, deseeded and cut into quarters
600 g of peeled potatoes cut into quarters
100 g of lard or duck fat
6 g of good Paprika*
a pinch of thyme flowers
10 g of salt

Step-by-step directions

1 Preheat your oven to 180°C (gas mark 6)

2 In an oven-safe pot, pour your fat then brown your meat dice without too much color, add your onions, salt and add your paprika, pour your tomato dice and the pinch of thyme flowers and let sweat covered for 10 minutes. Then add 10 cl of water, cover and put in the oven for 1 hour 30 minutes of cooking.

3 Then pour 30 cl of water into your pot, adjust the seasoning and arrange your potato squares around it, put covered back in the oven for 25 minutes.
Here this typical and friendly dish is ready.
*Its flavor value depends largely on the quality of the Paprika the master wanted it, and I quote: mild very fragrant and rose-colored.