Goulash is one of the most well known Hungarian dishes, made of fresh ingredients.

Goulash

Ingredients for 6 servings:

• 300 g beef chuck (stew meat, or shank meat)
• 3 medium size carrots (sliced)
• 2 medium size parsnips (sliced)
• 4-5 medium size potatoes (diced)
• 1 large onion (chopped)
• 1-2 cloves of garlic (chopped)
• Salt to taste
• 1 ½ tablespoons Hungarian paprika (made in Kalocsa or Szeged)
• 1 bell pepper (chopped)
• 2-3 large tomatoes or 1 (28 oz.) can tomatoes, crushed by hand
• 1/2 tsp. caraway seeds
• 1 bay leaf
• 2 Tbsp vegetable oil or 300 g lard
• 1.5-2 liter water

Preparation time: 2 hours 30 minutes

Difficulty: ☺☺

Directions:

Cut meat to 1 inch pieces and set aside.
Heat the lard or oil in a heavy bottom saucepan. Add the onions and sauté until translucent. remove pan from fire, add Hungarian paprika and the meat, stir together and season with salt.
Add caraway seeds, the pepper, tomatoes, garlic, and the bay leaf, fill with 1,5-2 liter water, stir all together, cover and let cook on a low fire, adding more water as needed.
Adjust fire so the goulash simmers very gently, and let cook, stirring occasionally, until meat is tender.
When meat is almost done, remove the bay leaf, and add the sliced carrots, parsnips, and diced potatoes, and cook until tender. While the goulash is cooking, taste and adjust the seasoning if needed.

Hint:

• It is important to remember when using paprika that it has a high sugar content and burns easily. Add it only when liquid ingredients are present, and do not cook it over high heat for too long.

Enjoy!

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