Hungarian Goulash.
If you enjoy delicious thick stews and the taste of tomato and paprika, then this recipe is perfect!
There are many different recipes for Goulash, but my dad taught me this one, and it is delicious.
It is traditionally made outside in a cauldron, but this is not vital. The main thing is that you must not use flour to thicken the stew but tomato puree and potatoes. I have listed some root vegetables, but others can be added too.
Rating
Ingredients
- 2 tablespoons of olive oil
- 500 grams of beef, either shoulder or shin cut into chunks
- 2 medium onions
- 2 cloves of garlic
- 5 medium potatoes
- 2 carrots (any root vegetable is suitable)
- 2 green peppers
- 1 plum tomato (one from a time will do)
- 1 stick of celery
- Fresh parsley
- 2 teaspoons of paprika
- Carroway seeds
- Cardamom Seeds
- Bay leaf, thyme, rosemary (fresh herbs are best.)
- Sour Cream
- Seasoning
Instructions
- Slice the onions thinly and sweat in the oil.
- Add salt to the chunks of meat and brown them nicely with the onions.
- Add the paprika. Keep stirring because paprika can burn easily. Add the spices and herbs.
- Cover with water and allow to simmer on a very low heat for about 40 minutes or until the meat is cooked.
- Chop and add the tomatoes and green bell peppers and crushed garlic.
- Continue to simmer on a low heat with the lid off.
- Dice the rest of the vegetables and add them to the pot.
- Continue to cook until the potatoes are soft and start to thicken the stew.
- If it is too watery, add a teaspoon of tomato puree and turn up the heat and let it boil until it reduces.
Check out this wonderful trip to Hungary with Great Rail Journeys
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