Goulash is a traditional Hungarian stew and the star of the dish is paprika. Paprika is made from a sweet large red pepper that is dried and ground into a rich red powder. Hungarian paprika is on the sweet side and mildly hot. We have also added this star ingredient to some savoury scones which make a great accompaniment to the stew.
Hungarian Mushroom Goulash with Paprika Scones
Hungarian Mushroom Goulash
Dietary: Vegan, Gluten free | Serves 4
Prep time: 15 minutes | Cook time: 40 minutes
- 10g dried porcini mushrooms
- 250ml hot water
- 2 tbsp olive oil
- 8 small shallots, peeled and cut in half
- 1 red pepper, sliced
- 1 green pepper, sliced
- 250g large field mushrooms, thickly sliced
- 200g chestnut mushrooms, halved
- 4 garlic cloves, sliced
- 2 tbsp fresh thyme, chopped
- 2 tbsp sweet paprika
- ¼ tsp freshly ground black pepper
- 1 tsp tomato puree
- 250g potatoes, peeled and diced
- 250g tomatoes, diced
- 250ml lightly flavoured beer
- 3 tbsp fresh parsley, chopped
- Pinch of salt
- Cover the dried mushrooms with hot water and leave to soak for 30 minutes while you prepare the vegetables and get the stew going.
- In a large heavy based saucepan, heat the olive oil and fry the shallots for 10 minutes until soft.
- Add the peppers, mushrooms, garlic and thyme all together and fry for another for 10 minutes until soft.
- Add the paprika, black pepper and tomato puree. Fry for a minute until fragrant.
- Add the potatoes, tomatoes, beer, rehydrated dried mushrooms with their soaking water.
- Bring to the boil, simmer for 20 minutes until the potatoes are cooked.
- Add the chopped parsley and salt to taste.
- Serve with mini paprika scones.
Makes 15 scones
Prep time: 15 minutes | Cook time: 15 minutes
- 250g self-raising flour
- 60g butter
- 150ml thin yoghurt
- 1 egg (leave 1tbsp to glaze)
- 1 tbsp paprika
- Pinch of salt and pepper
- Heat over to 220C.
- Lightly grease a baking sheet
- Mix flour, salt, pepper and rub in butter
- Stir in paprika and then the yoghurt and egg to get a soft, slightly sticky dough
- Turn on to a floured worksurface and knead lightly. Pat out to a round 2cm thick and use a 5cm cutter to cut scones.
- Place on baking sheet and repeat until all dough has been used
- Brush tops with the remaining 1 tbsp of egg.
- Bake for 12-15 minutes until well risen and golden
Delicious food photography by Rob Wicks of Eat Pictures.
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