This Christmas goulash takes the traditional goulash recipe and gives it a seasonal flavour!
It is Christmas time and I had not had the chance to cook due to my house renovations and my non-complete kitchen. However, once a year my friends and I come together to share a Christmas meal. This year it was a friend’s turn who has a lovely functioning kitchen, but unfortunately no clue how to use it. So he asked me if I can help him out and I was like “YES!” (I miss cooking so much)
While looking for meal inspirations I stumbled on this Christmas Goulash with Cranberry Sauce on a German website. I had to cook for 9 people so a simple stew recipe that I can leave to simmer for a few hours whilst getting the rest of the meal ready was just right for me.
I was cooking for 2 Hungarians who were adamant that this is not a real Goulash because it normally does not come with Cranberry Sauce. But where is the fun in cooking when you cannot adapt traditional recipes and create something new? They changed their mind quickly once they tasted it, because the cranberry sauce gives the rich sweet taste and the cranberries go well with the beef.
I served with dish with German Red Cabbage & Apples, brussel spouts, boiled potatoes, potato croquets and carrots.
- 500 gr lean diced beef
- 3 red peppers (roughly chopped)
- 3 red onions (roughly chopped)
- 5 cloves of garlic (finely chopped)
- 4 table spoons Olive oil
- 1 spicy chilli (optional)
- 6 Table spoons cranberry sauce
- 350 ml hot water
- Salt & pepper to taste
- 3 table spoons sweet paprika
- 1 table spoon ground cloves
- 1 pinch of nutmeg
- Sprinkle the spices on the meat and let the flavours infuse for about 30 minutes.
- Heat the olive oil in a large saucepan. Brown the beef from all sides before adding in the onions, peppers, garlic and chilli. Fry for another 4 minutes before pouring in the water. The secret it not to add too much water so the ingredients can stew in its own juices. Once in a while check the consistency of the dish and if necessary add a little more water.
- Cook for about 2-3 hours. The cooking time will depend on the quality of your beef. The meat should be tender and not chewy.
- Add salt & pepper to taste. Add the cranberry sauce and bring to boil for another couple of minutes.
- This dish tastes great with red cabbage, potatoes and other vegetables.