Beef Brisket Goulash (AoL Lifestyle)

I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little linky for the recipe.

[EDIT: AoL is no longer online so please find the recipe below]

Beef Brisket Goulash (serves 4-6)

1 x 1kg beef brisket, in one piece
2 onions, sliced
1 red chilli, finely chopped
3 tablespoons un-smoked paprika
2 teaspoons caraway seeds
4 bell peppers (not green ones), sliced
1 tin chopped tomatoes
Beef stock (about 450-500ml)
4 tablespoons red wine vinegar
1 teaspoon sugar
A good splash of red wine
Sour cream
Zest of 1 lemon
Oil, for cooking

Bread, to serve

Heat 2 tablespoons of oil in a pan which is large enough to hold the brisket. When hot, sear the brisket until it is brown all over, then set aside on a plate. Add the onions to the pan along with the chopped fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes.
Add the paprika and caraway seeds and cook, stirring constantly, for a couple of minutes. Add the red wine and let it bubble up and cook down for a few minutes more, then add the peppers and tomatoes.

Add the brisket back to the pan, along with the vinegar and just enough of the beef stock to almost cover the meat. Season with salt and pepper, then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce.

Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top.

Category: AoL Lifestyle, Main Dishes, Meat, Stews, Writing Elsewhere | Tags: , , , , , , , 42 comments »

42 Responses to “Beef Brisket Goulash (AoL Lifestyle)”

  1. Andy K

    I am waiting for a variety of Hungarian paprikas in order to experiment with my own versions. This place has loads:

    I’ve not started yet but have been doing some preliminary reseach. Out of interest… Where did you start looking for recipes? There’s quite a range of opinions on various things like the onion:meat ratio (often higher than yours), the cooking medium (lard), marjoram etc…

  2. Helen

    Hi Andy, thanks for the link. To be honest, with the AoL column, I have to keep things very simple indeed and things like marjoram would probably put people off making it. If it was for this blog however…different story.

  3. Helen

    Actually, Andy, that should be THREE onions in the recipe! I will have it amended!

  4. Alicia (Foodycat)

    And now I am getting grief from my husband because I never cook anything for him that looks as good as this!

  5. Helen

    Ha ha! Well that’s a bit cheeky of him! Perhaps he should cook it for you instead ;)

  6. zuko

    Yes! This is exactly the kind of big, winter-warming meaty thing I was looking for at the weekend… brain went blank and I opted for a hunk of gammon, but this is going straight on the to-do list.

    Do you think you a bit of harissa paste would go well in there too?

  7. Helen

    I say, to hell with authenticity – sling it in and see what happens!

  8. Catering Supplies

    Oh my this look good, Is that a little sour cream in the corner? Nice.

  9. Helen

    Oh yeah, sour cream is essential!

  10. KSalty

    Auggh that beef looks so soft and tender and good. Why did I give up red meat for Jan and is it too late to change my resolution?!

  11. Helen

    You make the rules so you can change em!

  12. Shu Han

    That looks sooo good. I ‘m a fan of anything slow cooked and tender almost to the point of falling to pieces, this totally fits the bill. yup, and agree that the nice blob of sour cream there is essential ;)

  13. Helen

    Absolutely ESSENTIAL!

  14. Meatball Micky

    Top banana, Helen! I’ve been fantasizing about beef brisket of late… must be the winter. I was going to do a slow roast, but sod that… I’m making goulash this weekend. I’m not sure I agree about smoked paprika, I’m a fan of it myself. I think a bit sparingly could add depth to a dish like this. Saying that, I do like my food rather well seasoned…

  15. Helen

    Hey Micky. Sling a bit of smoked paprika in! ROCK AND ROLL!

  16. Meatball Micky

    I will Helen! Rock and roll goulash… I like it ;-)

  17. Helen

    Brill. Let me know how it goes.

  18. Pilsbury

    Just devoured this for tea, really really scrummy

  19. Helen

    I’m really glad you enjoyed it! Thanks for letting me know.

  20. Meatball Micky

    Just had this for my dinner – yum! I used a bit of smoked paprika, a few bay leaves, crushed green peppercorns and shit loads of garlic as well :-)

    Brisket is perfect for January, cheap and hearty. Thanks Helen.

  21. Helen

    Great, really pleased you liked it Micky! Thanks for letting me know :)

  22. zuko

    Well, this was bloody lovely! We’re decorating our kitchen/dining room at the moment and this was the perfect reward after an afternoon of manual graft yesterday.

    I didn’t use harissa in the end, as it was looking a bit off, and I also substituted cumin seeds for caraway, and also used those sweet pointed peppers instead of bell (special offer :) )

    Thank god I made a triple portion :D

  23. Helen

    Brill. Nice work on the substitutions! I bet the cumin took it off in a not at all unpleasant different direction.

  24. zuko

    Hard to tell really, it was down to necessity (couldn’t find caraway) rather than choice, and a quick google gave me a toss-up between cumin and fennel. In the end, what’s important is that it tasted of sweetness, paprika and MEAT.

  25. Helen

    You are a man who has his priorities STRAIGHT! Nice.

  26. s

    jesus, only you can make brown food look good in a photo, Helen. another brilliant one from you. x s

  27. Elsey and Bent | London fruit and veg

    wow that is awesome!! definitely on the menu before the weekend!! Glad I stumbled across your blog! Regards.

  28. Helen

    Ha ha thanks Shayma! Yeah, brown food is VERY tricky to photograph x

  29. Helen

    Cheers! Hope you like it. Let me know what you think

  30. Mariah Stanford loves this goulash recipe!

    Great goulash recipe! Made it last night. I cooked the recipe to feed me and hubby. In mine i added tomato paste, it definitely makes for a nice thicker consistency. I also used chili flavored diced tomatoes and added a dash of chili powder, onion powder, garlic powder, and black pepper. YUM!

  31. Leigh

    I finally got around to making this one last night and now I have done it won’t take me so long to get round to making it again. Would it be wrong to make it two nights running? Perhaps. So instead I’ll alternate this receipe with the brown stew chicken, both fantastic recipes for this chilly weather. Thanks for another great recipe Helen.

  32. Helen

    So glad you liked it Leigh! Thanks for letting me know, too. I still have a load of the brisket in my freezer, which I had forgotten about. Wahey!

  33. Andy K

    Following up from my original post… I reckon this guy nailed it:

    What is truly amazing is quite how much better it tastes 24-48 hours later. I mean – it’s really unexpectedly different.


  34. Bryan

    Is there another link for the recipe ? The link just goes to the huffington post and I can’t find the recipe anywhere!!! Please help!!!

  35. Helen

    Hi Bryan, have pasted recipe below for you. Enjoy!

  36. Bryan

    Thanks, but I still do not see anything. Would you be able to email it?
    Thanks again, we greatly appreciate it!!!!

  37. Helen

    The recipe is under the post Bryan. It’s on this page.

  38. Bryan

    Nevermind!!! Thanks for posting it!!!!!

  39. Sailie56

    Bought a beef brisket and had some fresh paprika from Budapest market, stumbled upon your recipe and 4 hours of delicious smell later viola! it was amazing! Thank you…..

  40. Helen

    Awesome! Really pleased you liked the recipe.

  41. The Brussels Cook(er)

    This looks great – have you tried making this with pork cheeks? (I adore them – and have just read your wonderful pork cheek tacos recipe which I shall make this week)!

  42. Helen

    I’ve not made this with pork cheeks, no. Do let me know what you think of the tacos!

Leave a Reply

Back to top