Description
A rich, paprika-infused slow-cooked goat goulash made with tender diced goat simmered in a deeply flavoured tomato and pepper sauce. This hearty one-pot stew is warming, comforting, and perfect for cosy family dinners or batch cooking.
Ingredients
- 1 large brown onion, sliced
- 1 large red pepper (or 2 small red peppers), sliced
- 3 cloves garlic, minced
- 1.5 tablespoons plain flour
- 2 tablespoons olive oil
- 800 grams diced goat
- 2 tablespoons sweet paprika
- 2 tablespoons smoked paprika
- 2 bay leaves
- 400 grams canned diced tomatoes
- 375 millilitres beef stock (1.5 cups)
- 1 teaspoon salt, or to taste
Instructions
- Preheat your oven to 150°C (300°F).
- Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the sliced onion and red pepper. Cook for 8 to 10 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the diced goat to the dish. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned on the outside.
- Sprinkle the plain flour, sweet paprika, and smoked paprika over the meat and vegetables. Stir thoroughly so everything is evenly coated.
- Pour in the diced tomatoes and beef stock. Add the bay leaves and salt. Stir well and bring to a gentle simmer.
- Cover with a lid and transfer to the oven. Cook for 2½ hours, or until the goat is tender and the sauce has thickened.
- Remove the bay leaves before serving. Optionally stir in a spoonful of sour cream or yoghurt for extra richness.
Notes
- For a richer sauce, stir in 2 tablespoons of sour cream or natural yoghurt before serving.
- For deeper flavour, brown the goat separately in batches before combining.
- For a spicier version, add ½ teaspoon hot paprika or chili flakes.
- You may substitute goat with diced beef or lamb.
- Add 1 cup sliced mushrooms or diced carrots for extra vegetables.
- Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.
- If the goat is still tough, continue slow cooking until fully tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooked / Oven Braised
- Cuisine: Hungarian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 293 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 90 mg
