Traditional Goulash with saltbush

As a kid, I remember Friday night dinners spent at my grandmother's house eating goulash. It is the kind of recipe that is traditional in Jewish culture but has long standing roots for many, especially Europeans. It is hearty, a little spice and the perfect dish on a cold winters night. 

Back then my grandma didn't have native ingredients. Today, this classic recipe has a twist by adding a few of our favourite native ingredients. 

As we continue to celebrate NAIDOC week it is a time to get creative and think about ways to make a switch in the kitchen and experimenting new ways to incorporate native ingredients into your traditional recipe. If you don't have Saltbush, try swapping it for a dash of Strawberry Gum or Wattleseed. It will turn a simple goulash into something very special! 

INGREDIENTS

  • 2 tbs plain flour
  • 2 tbs paprika
  • 1kg chuck steak, trimmed, cut into 2cm chunks
  • 2 onions, roughly chopped
  • 3 garlic cloves, finely sliced
  • 1 teaspoon saltbush
  • 1 long red chilli, seeds removed (optional), finely chopped
  • 2 tbs tomato paste
  • 1/4 cup (60ml) red wine vinegar
  • 3 cups (750ml) beef stock
  • 400g can chopped tomatoes
  • 2 bay leaves
  • 1/4 teaspoon milled pepperberry
  • 2 strips lemon rind
  • 1 tbs olive oil

METHOD

  • Preheat the oven to 180°C.
  • Put the flour and 1 tbs paprika in a bowl, season and stir to combine. Add the beef and toss to coat. Transfer to a casserole.
  • Add onion, garlic, chilli, tomato paste, red wine vinegar, stock, chopped tomato, bay leaves, lemon rind and remaining 1 tbs paprika and bring to the boil. Stir well, then cover and cook in the oven for 2 hours or until the beef is tender.
  • Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream and bread.

Extra notes

Feel free to also add potatoes, mushrooms or carrots. This recipe freezes well and is often even better the next day as the beef has longer to tenderise.

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