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My Mum's Saturday Night Goulash

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My mum doesn't remember where she got this recipe but she's made it ever since she was married. We ate this dish every Saturday evening for years. A friend of the family always came round for dinner that night. He's passed away now but this dish always brings back good memories of him when I cook it.

My mum doesn't remember where she got this recipe but she's made it ever since she was married. We ate this dish every Saturday evening for years. A friend of the family always came round for dinner that night. He's passed away now but this dish always brings back good memories of him when I cook it.

Ingredients

Serves: 4-6

Metric Cups
  • 1 kilogram stewing beef
  • 2 onions (roughly chopped)
  • 3 cloves garlic (large cloves, crushed)
  • 1½ teaspoons cumin seeds
  • 1½ teaspoons coriander seeds
  • 1½ teaspoons ground galangal
  • 1½ teaspoons dried galangal root
  • 100 grams tomato puree (about)
  • 2 large red peppers (or other colour peppers - cleaned and chopped roughly)
  • pepper
  • salt
  • 2⅕ pounds stewing beef
  • 2 onions (roughly chopped)
  • 3 cloves garlic (large cloves, crushed)
  • 1½ teaspoons cumin seeds
  • 1½ teaspoons coriander seeds
  • 1½ teaspoons ground galangal
  • 1½ teaspoons dried galangal root
  • 3½ ounces tomato puree (about)
  • 2 large red bell peppers (or other colour peppers - cleaned and chopped roughly)
  • pepper
  • salt

Method

My Mum's Saturday Night Goulash is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the cumin and coriander seeds in a small pan and fry over a low heat until you can smell them. Put them in a pestle and mortar and ground them. Add the ground galangal to the mixture.
  • Fry the meat in batches, remove to a plate and season well.
  • Fry the onions till brown, add the garlic and fry for a short time. Add the peppers and fry, stirring, for a few minutes. Put in the spices and stir-fry for 1 minute.
  • Put the meat back in the pan and stir in tomato purée. Add water till everything is just covered and mix well. Simmer for 2-3 hours.
  • Put the cumin and coriander seeds in a small pan and fry over a low heat until you can smell them. Put them in a pestle and mortar and ground them. Add the ground galangal to the mixture.
  • Fry the meat in batches, remove to a plate and season well.
  • Fry the onions till brown, add the garlic and fry for a short time. Add the peppers and fry, stirring, for a few minutes. Put in the spices and stir-fry for 1 minute.
  • Put the meat back in the pan and stir in tomato purée. Add water till everything is just covered and mix well. Simmer for 2-3 hours.
  • Additional Information

    My mum always served this with tinned peas and as much as I loved the goulash I always hated those mealy peas. I serve it with peas from the freezer and rice.

    My mum always served this with tinned peas and as much as I loved the goulash I always hated those mealy peas. I serve it with peas from the freezer and rice.

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