One Pot Lamb Goulash
Cozy up with this simple Lamb Goulash recipe! Filled with rich, hearty flavors, it’s the ideal midweek dish for busy parents. A hassle-free, family-friendly meal that utilizes straightforward ingredients or leftovers. Quick, comforting, and delectable – dinner handled!
I enjoy a tender meat stew with a lovely rich sauce, and this Hungarian lamb stew is one of the best.
Beef goulash is a favorite in our home, thus this Hungarian lamb goulash is quite comparable, with just a few minor tweaks for some variety. It and its beefy counterpart regularly feature in our winter meal schemes as something I know the kids will relish.
I can’t assure that it’s a Genuine lamb goulash recipe, but I can guarantee scrumptious slow-cooked lamb and a delightful dinner that anyone can prepare.
What I Appreciate About Lamb Goulash
Lamb goulash is the perfect winter midweek meal because:
- Goulash stew is always delicious, regardless of the meat you opt for.
- Even though it requires a somewhat lengthy cooking time, the active preparation time is very minimal.
- Hungarian stew is fairly nutritious.
- It has an amazing aroma.
- It’s truly warming and flavorful.
- My children adore it, and that’s always a plus.
Components for Simple Lamb Goulash
When I cook my Hungarian lamb goulash, I utilize:
Olive Oil – You can also use other cooking oils.
Chopped Lamb
Yellow Onion
Garlic Puree – Utilize 3-4 fresh garlic cloves (mashed) if you prefer.
Potato – I use two rather small baking potatoes, but a larger one will suffice. Anything such as Maris Piper or King Edward’s is acceptable. Utilize what you have on hand.
Sweet Paprika
Lamb Stock – If you lack lamb stock (who actually purchases lamb stock?!), opt for beef stock instead; no need to buy lamb specifically for this.
Canned Chopped Tomatoes
Salad Tomatoes – You don’t necessarily require both types, but I prefer to use both.
Tomato Puree – Or tomato paste.
Bay Leaves
Salt and Pepper
Red Peppers—From my images, you’ll observe that I use two reds and one orange. Frankly, I purchase a pack of three, aiming for as many reds as possible, but utilize whatever is in stock. Don’t expend too much money just to achieve the precise colors.
Sour Cream
You Will Also Require
I prepare my Hungarian
goulash stew formula in my substantial Dutch Oven. It’s heat-resistant and suitable for the oven, allowing you to utilize it on the stove and in the oven, which eliminates the need to transfer the dish midway.
If you lack one, I strongly advise making an investment, as they are ideal for hearty family meals like this Lamb goulash formula.
If you don’t possess anything that can be used on the stove and in the oven, begin in a large heat-safe pan and move to an oven-safe casserole dish for baking.
You’ll also require a cutting board, a large knife, a potato peeler, a jug, a whisk, and a spatula.
How to Prepare Lamb Goulash – Step-by-Step Directions
Complete, easy-to-follow directions and ingredient amounts are provided in the recipe card at the bottom of this article.
Step One
Heat the oil in a large heat-safe pan or dish over medium heat. If it’s suitable for both the oven and the flame, like a Dutch Oven, that will simplify things, but don’t fret if not, you can switch it later.
Step Two
Introduce the lamb and sauté for a few minutes until browned, stirring frequently. You only want the exterior to be seared.
Step Three
Utilize a slotted spoon to extract the meat and place it in a nearby bowl.
Step Four
Incorporate the onions into the cooking vessel.
Step Five
Sauté for 5-10 minutes until they become tender, stirring frequently.
If anything begins to adhere, pour a little stock in and scrape the bottom of the pan.
Step Six
Mix in the garlic puree. Cook for a few minutes if you’re using fresh garlic.
Step Seven
Return the lamb, along with any juices that have accumulated in the bowl.
Step Eight
Fold in the potatoes.
Step Nine
Incorporate the stock, diced tomatoes, fresh tomatoes, paprika, tomato puree, bay leaves, and a generous pinch of salt and pepper.
Step Ten
Mix thoroughly.
Step Eleven
Preheat the oven to 140 degrees C (fan-assisted).
Step Twelve
Bring the goulash to a gentle boil, stirring occasionally.
Step Thirteen
Once it reaches a boil, take it off the heat and carefully place it in the oven, uncovered.
Ensure you carefully transfer to an oven-safe casserole dish if necessary.
Step Fourteen
Bake for 1 hour.
Step Fifteen
Gently extract from the oven.
Step Sixteen
Mix in the peppers.
Step Seventeen
Return to the oven for 1 hour.
Step Eighteen
Take out of the oven, incorporate the sour cream (if desired), and serve.
Alternatively, you can bring the sour cream to the table so individuals can serve themselves if they wish. This is perfect if some family members prefer a creamier stew while others do not.
Serving Recommendations
You can truly serve your lamb goulash in any manner you would serve any other stew. Some popular selections include:
- Mashed Potatoes – I enjoy a generous scoop of creamy mashed potatoes with a stew, but since lamb is pricey and often available in smaller portions (at least diced lamb), to keep expenses down, I incorporate a diced potato into my lamb goulash. Therefore, I don’t favor the idea of adding extra potatoes as well. It’s a great choice if you can overlook the double potato concern, though.
- Rice
- Pasta
- Crusty Bread – my favored option.
- Green Beans
- Carrots – this stew boasts a wealth of tomato and pepper for added texture, flavor, and nutrition. However, if you wish to serve with additional veggies, carrots and green beans are excellent choices.
Alterations
I cherish this recipe for lamb goulash just the way it is, but there are a few variations you could consider.
Utilize Lamb Shoulder
Lamb shoulder off the bone is a delightful substitute for diced lamb. I’ve aimed to keep things budget-friendly, but if cost isn’t a concern for you, any lamb will suffice.
Incorporate Leftover Lamb
Leftover lamb stew is tasty, and slow-cooked goulash is a fantastic way to rejuvenate old, perhaps somewhat dry, lamb.
Just ensure your lamb is stored properly and hasn’t been kept for more than a day or two or reheated more than once.
If you’re concerned about its condition, discard it!
Add Red Wine
Swap some of the stock for red wine and allow it to simmer for a few minutes before adding the stock and diced tomatoes. Otherwise, adhere to this recipe as it stands.
This will impart a rich, robust flavor.
Include Flour
This slow-cooked stew doesn’t require thickening. It will thicken naturally.
However, if you prefer a thicker sauce, you may add a tablespoon of flour when you return the lamb to the pot.
I never do this.
Incorporate Beans
I’ve enriched my goulash with potato, but if you prefer, you could add a can of drained butter beans. These have a lovely buttery flavor and texture, which would complement the paprika sauce beautifully.
Add them along with the peppers.
Remnants
Remnants can be warmed in the oven or on the stovetop in suitable cookware.
Incorporate water or broth if it seems dry, and cook gently until the lamb has exceeded 75 degrees Celsius for no less than 3 minutes.
Preservation
Store remnants in an airtight receptacle and chill for 1-2 days.
I don’t advise holding onto it if you’ve utilized leftover lamb.
Frequently Asked Questions
Goulash is a classic Hungarian stew composed of meat, peppers, tomatoes, and paprika.
My goulash sauce consists of broth, tomatoes, paprika, and sour cream.
I typically utilize beef, though lamb or even chicken can work as well.
Indeed, goulash can be prepared using lamb.
Additional Recipes
This is among my preferred lamb dishes and a top comfort food choice. If you enjoy it, I suggest trying:
One Pot Lamb Goulash
Author Name
This sumptuous and filling lamb goulash is ideal for a snug family meal. It’s a swift, hassle-free recipe, perfect for busy guardians. Utilizing basic ingredients, it’s brimming with taste and fantastic for utilizing any remnants. A soothing, delightful dining experience that everyone will adore!
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1 Tablespoon Olive Oil
- 300 g Diced Lamb
- 1 Yellow Onion (chopped)
- 1 Teaspoon Garlic Puree
- 400 g White Potato (peeled and chopped – varieties like Maris Piper or King Edward)
- 3 Tablespoons Sweet Paprika
- 500 ml Lamb Broth (or beef)
- 400 g Chopped Tomatoes
- 3 Salad Tomatoes (chopped)
- 2 Tablespoons Tomato Puree
- 2 Bay Leaves
- Pinch Salt and Pepper
- 3 Red Peppers (deseeded and cut into large pieces)
- 100 ml Soured Cream
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Heat the oil in a sizable flameproof pot or dish over medium flame (ideally ovenproof as well).
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Incorporate the lamb and sauté for several minutes until browned, stirring frequently.
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Using a slotted spoon, take out the meat and set it aside in a bowl nearby.
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Add the onions to the cooking vessel.
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Fry for 5-10 minutes until softened, stirring frequently.
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Mix in the garlic puree.
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Return the lamb and any juices that have accumulated in the bowl.
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Mix in the potatoes.
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Add the broth, chopped tomatoes, fresh tomatoes, paprika, tomato puree, bay leaves, and a proper pinch of salt and pepper.
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Mix thoroughly.
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Preheat the oven to 140 degrees C (fan-assisted).
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Allow the goulash to simmer, occasionally stirring.
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Once it starts simmering, take it from the heat and carefully place it in the oven, uncovered. (Transfer to an ovenproof container if necessary.)
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Bake for 1 hour.
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Carefully take out from the oven.
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Add in the peppers.
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Return to the oven for another hour.
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Take from the oven, incorporate the soured cream (if desired), and serve.
Any nutritional details are provided as a general reference and may not be precise. The figures are generated using an online calculator and pertain to my ingredients. Please perform your calculations if you seek accurate information.
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