Hungarian Beef Goulash with a Soft Baguette

Baked goods are usually low in fat. Baking is done in area which is fully covered and no heat is passed outside until you open its door. So this stored heat helps in releasing natural energy/fat from the food and in this way very little amount of oiling is done in the start which is just for triggering the process of baking.

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    9" White Baguette 1.0 Unit(s)

    9" White Baguette

    Sour Cream 5.0 ml

    Sour Cream

    Tomato Paste 15.0 grams

    Tomato Paste

    Sweet Paprika 2.0 grams

    Sweet Paprika

    Bay Leaves 0.5 grams

    Bay Leaves

    Garlic 10.0 grams


    White Onion 15.0 grams

    White Onion

    Carrots 30.0 grams


    Green French Beans 20.0 grams

    Green French Beans

    Potato 30.0 grams


    Fresh Thyme 2.0 grams

    Fresh Thyme

    Fresh Oregano 2.0 grams

    Fresh Oregano

    Beef Stock By Let's Cook 100.0 ml

    Beef Stock By Let's Cook

    Beef Sirloin 100.0 grams

    Beef Sirloin

    • Time : 30.0 mins
    • |
    • Calories: 643.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 23.0 g
    • |
    • Carb. : 66.0 g
    Take the Beef out of the Fridge
    Take the meat out of the fridge about 15 minutes before you start cooking. This helps it to come to room temperature.
    Mise en Place
    Prepare the vegetables as follows:

    White Onion: peel and chop into small dices
    Garlic: peel and mince
    Carrot: peel and chop into large cubes
    Russet Potatoes: peel and chop into large cubes
    Green French Beans: cut them into even batons or just trim off the ends
    Beef: Cut into 3 cm cubes
    Thyme and Oregano: wash, dry and chop finely.
    Brown the Beef
    Heat some oil in a sauce pan or pot. Once the oil is hot enough, start browning the beef. As soon as the meat is coloured, keep it aside.
    Make the Stew
    Heat just a little more oil in the same sauce pan or pot. Then cook the garlic and onions until they turn translucent. Then add the bay leaf and cook for another 3-5 minutes. Then add the carrots and potatoes, let them cook for another 3 minutes. Add the tomato paste and sweet paprika, continue cooking for about 2-3 more minutes before adding the stock. Return the beef to the stew and add the chopped herbs.

    Bring it to a boil and then turn down the heat to a gentle simmer. Let it simmer for 20 minutes or until the meat is cooked. Toss in the beans 5 minutes before taking the stew of the heat. Serve with a dollop of sour cream and the baguette.