Babgulyas Recipe a Hungarian Bean Goulash
Gulyás or goulash is the defining dish of Hungarian cuisine... But it is not a single dish but a 'spectrum' of simple and hearty soups flavoured with lots of paprika. This version is a Hungarian bean goulash, and as you would expect, it is a real hearty treat!
Servings 4 Servings
Calories 721kcal
Ingredients
- 100 g Bacon Lardons 3½oz
- 1 Medium Onion 150g
- 1 Small-Medium Celery Stick 50g
- 1 Medium-Large Carrot 150g
- 1 Medium-Large Parsnip 150g
- 6 Garlic Cloves
- 300 g Stewing Beef 10oz
- 1 tablespoon Caraway Seeds
- 3 tablespoon Sweet Hungarian Paprika
- 2 tablespoon Tomato Concentrate
- 2 Bay Leaves
- 2 Sprigs Thyme
- 1 Litre Beef Stock
- 400 g Tin of Kidney beans 14oz
- 400 g Tin of Cannelini beans 14oz
- Salt (To taste)
Instructions
Preparation Instructions:
- Cut the onion, celery, carrot, and parsnip into a 1-1½cm (½") dice.
- Peel and slice the garlic cloves into slices as thinly as you can.
- Cut the beef into a 1½cm (½") dice.
Stove Top Instructions:
- Heat a 20cm (8") saucepan over a medium heat. Add the bacon and gently cook for 10 minutes or until the bacon is golden and has released some fat.
- Add the carrot, celery, carrot, parsnip, and garlic to the pan and cook for 10 minutes, stirring occasionally.
- Turn the heat down to low.
- Add the beef, sprinkle over the paprika and caraway seeds, then add the tomato puree, and stir to combine.
- Pour in the beef stock, add the bay leaves and sprigs of thyme.
- Finally, stir in the beans, taste, and add salt as required, then simmer on low for 2½-3 hours.
Instant Pot Instructions:
- Set your Instant Pot to saute mode, and when it is hot, add in the bacon, stirring continually.
- When it has created a nice layer of bacon fat, add in the onion and celery and saute for 5 minutes.
- Now add in the garlic, caraway seeds and thyme and stir for 1 minute.
- Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.
- Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves. Once everything is combined, have a quick test for seasoning and add salt and pepper as required.
- Place on the lid and cook on manual high pressure for 8 minutes.
- Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check the seasoning again, adding salt as required.
- Allow a 10-minute natural pressure release and serve steaming hot.
Nutrition
Serving: 1 | Calories: 721kcal | Carbohydrates: 70g | Protein: 55g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 1019mg | Fiber: 19g | Sugar: 8g
