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A Goulash Recipe With A Twist

Traditional Goulash – With a modern twist

This is a twist on Hungarian goulash. It is easy to prepare, delicious and it will easily feed six people. This meal can be prepared in the morning before work and added to a crock pot (slow cooker) to be ready when you get home from work, you just need to make the rice.


600g gravy beef (trim off excess fat)

2 teaspoons of minced garlic

2 cups of Stones Green Ginger Wine

1 Large tin of diced peeled tomatoes (800g)

1 red capsicum and 1 green capsicum

1 very large red onion (or two medium ones)

1 or 2 heaped tablespoons of Paprika (look for Hungarian)

2 beef stock cubes

A few good grinds of black pepper

Optional – 1 teaspoon of smoky paprika

Optional – 1 teaspoon of minced ginger

Optional – handful of button mushrooms sliced



2 cups of medium grain rice

2 tablespoons of salted butter

1 heaped teaspoon of minced garlic



Dice onions and capsicums. Chop the meat into 1 inch cubes.

Melt a small amount of oil or butter in a frying pan. Add Garlic and onions and sauté until the onions are nearly clear.

Fry off the outside of the meat quickly over a fast heat in batches so that it does not stew or overcook, if you have a big enough frying pan you can fry the meat with the onions. Just only colour the outside of the cubes of meat, you do not want to cook the meat through.


Add all ingredients to a deep, heavy based pot add a few grinds of black pepper then cover and simmer on low for about an hour (more if desired) or until the capsicum is cooked through. The longer the goulash simmers the more tender the meat will be. Or you can add all ingredients to a crock pot and leave to simmer on low all day.



If the sauce is too thin or there is too much liquid, uncover and simmer on high until the liquid has reduced a bit. Taste the sauce and add a few pinches of salt, if needed. At this point you can add another splash of stones green ginger wine to enrich the ginger flavour.

Serve over piping hot garlic butter rice.

Will keep in the fridge well for a couple of days, also freezes well.

Rice Method:

This is a slightly different approach to most methods of cooking rice.

To a deep heavy based pot add your rice and then enough cold water to cover the rice by about 2cm

Add butter and garlic on top, this will look a bit wrong but they will combine eventually.

Bring to a boil uncovered and then turn down the heat and then simmer for about 10 to 15 minutes or  until the rice is nearly cooked. The water should boil off and be absorbed during the cooking and you will need to gently stir the rice every 4 or five minutes to stop it sticking to the bottom of the pot (add a little more if the mix dries out too much). When nearly done the rice should have a consistency close to risotto. Remove from the heat cover and leave to stand for 8 minutes then serve immediately. Stirring is necessary to prevent sticking to the pot, but you must not stir too much or the rice will become too gluggy.

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