Omg, Goulash! One of my all-time favourites. Absolutely to die for… and you know what? You actually don’t need to travel to Hungary to have goulash, you can just prepare this ox tongue goulash in your own kitchen, right now and with no fancy ingredients whatsoever. It is that undoubtedly that perfect one-pot midweek family meal. Delicious!
Of course, if you have tried ox tongue before and don’t like it, or haven’t really tried it (you must know) but think that you may not like it, go for a good stewing beef cut… but to me, the tongue is the best for this. I also use brisket which I find superb in any stews or beef soups it is just that needs a lot longer time for cooking.
As far as the tongue is concerned, I would not replace its texture and flavour with any other meat cut in the world. It cooks fast and you won’t experience that beef-like chewiness that some cuts unless slow-cooked for hours. Of course, you can go for a nice beef cut but cut it smaller cubes and it will be just fine.
This recipe is just perfect for me and if you make this you will know exactly what I mean.
What Is Goulash?
Well, let me tell you, it is one of the most delicious comfort food that exists. A traditional Hungarian Goulash is a stew or a soup that is usually loaded with tender beef and onions, other spices and of course the unmissable and the famous paprika.
It is a versatile dish as many versions have other vegetables added such as potatoes ( I did too instead of dumplings), carrots, celery, peppers, and tomatoes.
It was originally made by shepherds and dates back centuries. Back in the day, shepherds used to make it quite plain and the meat was a dry version. Of yes, they did not have fridges and they were not so keen and didn’t really care about the 5 a day rule 😉 haha
Nowadays, even in Hungary, everyone seems to have their own way and style of making this dish by adding all sorts of different veggies and spices. I have had it several times in several places when we visited Hungary and I have to say, not once was the same but the flavours were different every time.
Goulash, in general, is seasoned with paprika and other fragrant spices like caraway seeds (also known as meridian fennel or Persian cumin) and sometimes even cajun! Red meat is a MUST in a Hungarian goulash and since it slow-cooked (or cooked in a pressure cooker, just like I do), it is the perfect way to use cheaper and more budget-friendly meat cuts.
My version is the one that I really like, I have trialled it for quite a few years and this is the perfect recipe for me, including the meat choice.
What is American style goulash?
The American style goulash is different and it is not to be confused with the Hungarian goulash, as this is made with ground beef and macaroni noodles rather than the beef chunks and peppers. Totally different dish.
Now, that Christmas is only a few days away, a dish like this would be so perfect and satisfying, the exact comfort and truly comforting food that we need to feel perfect over the festive period.
Let’s get this tongue goulashed, here’s the recipe.
Here are some other comforting recipes you may like:
- Smoked pork joint, sausages and butter beans stew
- Delicious Baked Cod Recipe
- Winter warming chicken soup
- Potato soup with ham hock and petit pois (garden peas)
⚠️ Warning!! This ox tongue goulash is seriously, seriously good!!
Ox tongue goulash
Equipment
- pressure cooker
- chopping board
- knife
Ingredients
- 1 ox tongue (approx 1kg)
- 2 medium onions
- 3 sticks celery
- 2 medium carrots
- 3 leaves bay
- 1 tsp salt
- 1/2 tsp thyme (fresh or dry)
- 1 tbsp paprika powder
- 2 tbsp tomato paste (or tomato purée)
- 1/3 tsp red chilli flakes
- 1/4 tsp coriander powder
- 4 medium potatoes
- 1/6 tsp nutmeg (freshly grated)
- 1 pinch cayenne pepper (optional)
- 1 tsp Italian herbs (optional)
- 1 tsp beef gravy powder (a heaped spoon) optional
- 1 tsp cumin powder caraway
Instructions
- Cut the cleaned tongue into desired size chunks. Place in the electric pressure cooker with approx. 500ml water and the chopped vegetables (onion, celery stalks and the carrot). Add all the other ingredients (herbs, salt, Paprika, coriander powder, chilli flakes, tomato purée, cayenne pepper, nutmeg, bay leaves, thyme). I wasn't joking when I said all ingredients, you see? Well, yes, all apart from the potatoes.
- Set the pressure cooker for 15 min cooking if electric. Cook the goulash covered. Allow for the pressure to ease so you can take the lid off. This normally takes about 15-20 min after stopping the cooking. I normally don't have the patience to wait so I release the pressure manually by unlocking the whistling knob into whistling position from the locked one. Just be careful. You really need to be used to the cooker do you know exactly what you are doing. If you don't have a pressure cooker just cook the goulash for approximately 40 min from the boiling point and has to be covered.
- After the initial cooking period, add the sliced or cubed potatoes and cook uncovered for a further 25 min uncovered on lower fire if cooked conventionally or pressure cooker. Allow for the sauce to reduce down and in the last 5 mins of cooking, pick up a ladle full with juice and in a plate just dissolve the gravy powder. If there isn't sufficient goulash juice use around 150 ml hot water. Cook for the last 5 minutes and then take away/turn the power off.
- Serve either as it comes or with some rice or bread. On its own, this is absolutely gorgeous too. Enjoy every mouth full – it is absolutely delicious!
Notes
- When cooking with pressure cookers be careful and follow the instructions thoroughly as those can be dangerous if used inappropriately and this mainly consists on the content level which should be strictly respected.
- If you use picante Paprika powder, then be wary on cayenne and chilli ? powder as you want it a little picante, not too spicy, unless you want it a curry. ?
Nutrition
Gabby | The Tolerant Table says
This looks fabulous Ramona! Perfect for the cold winter’s nights that are upon us here at the moment. My Mum used to cook goulash for us all the time, it brings back wonderful memories.
Ramona says
Thank you so much Gabby, aren’t childhood memories the absolute best and our mums the best cooks?! Yes Indeed. I’m so glad you like this superb dish too. We love it too.
Alexis says
This goulash looks delicious! I’ll be trying it with my family for sure. Thank you
Ramona says
Thank you Alexis – it’s a great ? dish indeed. ?
Brian Jones says
What a delicious sounding recipe, I have seen goulash or gulyás as it is called here of all types in my 10 years in Hungary but never seen ox tongue. Strange really as they make it with all sorts and tongue is most definitely popular here, often smoked.
Love the sound of this, I was bought up eating offal and I love it so much, tongue being a great favourite of mine!
Ramona says
Hi Brian and thank you so much for your comment. I’m glad to hear this is a novelty for someone that lives in Hungary. I must say that we do cross Hungary twice a year and always looking forward to having a goulash. Sadly, apart from once the goulash wasn’t the best You’d expect to have in its motherland. Either too salty, oily or meat quite chewy. I really need a recommendation from you for a place to have a nice goulash.
This ox tongue one is amazing though especially for someone that like offal. Love making it with ox tail too. Delicious ?
Amanda says
I’ve never tried goulash before. Thanks for sharing this recipe!
Ramona says
Hi Amanda, in this case it’s a must make, you’ll absolutely love it! ??
Beth says
Looks wonderful! I haven’t tried tongue but now I have a great recipe to try it on.
Ramona says
Thanks Beth, ox tongue is delicious – try it and let me know if you liked it. ?
Lelanie says
I was wondering if you perhaps had any ideas for an oxtail/tongue goulash?
Never tried something like this before.
We have family coming over and it’s very difficult to find where we live.
I have 2 decent sized tongues and 2 packets of oxtail in the freezer (1.3 kilos)- saved for a special occasion.
Hidden away so Hubby doesn’t see it.
I can’t find more tongues or tails here, so I thought- why not use what I have?!?
I just don’t want to overcook the tongues and sit with undercooked tails.
Ramona says
Hi Lelanie,
Sorry for taking time to respond
Yes, you can cook them together no problem. The cooking time is similar so just go for it.
Terrance says
Great recipe as I love bovine tongue so much. I have never made a goulash before till now – man!! Soooo good! Recipe saved and will be making this over and over again.