Goulash with olive oil – full-flavoured

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Goulash à l'huile d'olive goût intense
A PDO
Preparation
30 min
A PDO
Cooking time
2h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course Gluten-free

Ingredients

A PDO
For 5 personnes
  • 1.5kg of chuck, cut into large cubes
  • 6 tablespoons of full-flavoured olive oil
  • 500g of tomatoes
  • 1 red pepper
  • 1 clove of garlic
  • 2 onions
  • 1 bouquet garni
  • 1 kg of Rosaval potatoes
  • 3 tablespoons of sweet paprika (or 2 tbsp sweet paprika and 1 tsp hot paprika)
  • 1 teaspoon of mild chilli
  • Salt, pepper

Tip

We recommend a full-flavoured olive oil that pairs perfectly with beef and tomato-based dishes. Choose an olive oil from PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Start by peeling the garlic and onions. Slice the onions into rings. Then peel and deseed the tomatoes.
  • Put 4 tablespoons of olive oil into a casserole dish and brown the meat and onions until they are lightly coloured.
  • Then sprinkle with paprika and leave to brown for a few minutes before adding the tomatoes, crushed garlic, the tied bouquet garni, the sweet chilli, salt and pepper.
  • Add enough liquid to cover the meat, bring to the boil, then reduce the heat and leave to simmer for 2 hours.
  • Then, once the meat has simmered thoroughly, add the potatoes – peeled and cut in half (or into quarters) – and 20 cl of boiling water. Bring to the boil again, then reduce the heat and leave to cook until the potatoes are tender.
  • Before serving, remove the bouquet garni and then add two tablespoons of olive oil.

Tip

We recommend a full-flavoured olive oil that pairs perfectly with beef and tomato-based dishes. Choose an olive oil from PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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