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5 from 10 votes

Easy Lamb Goulash | Hungarian Stew

This delicious Lamb Goulash stew has a depth and richness of flavour that will satisfy your family on chilled nights.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Main Course
Cuisine: Hungarian, Western
Diet: Low Lactose
Servings: 4 people
Calories: 338kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Lodge Dutch oven
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Rubber spatula
  • 1 Sharp knife

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 plain white flour / all purpose flour
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 14 oz chopped tomatoes (use fresh or tinned)
  • 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)
US Customary - Metric

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

  • When browning the lamb, do it in batches to avoid overcrowding the pan.
  • You can prepare this homemade stew a couple of days in advance. When you want to serve it, gently reheat it on low heat until it is piping hot.
  • This stew tastes better when reheated as the flavor develops overnight.
  • You can freeze goulash for up to 3 months. Let the stew cool down and then put it in an airtight container before freezing.

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