Hungarian goulash (gulyás) is the very traditional stew of Hungary which was recorded as far back as the Ninth Century Magyar shepherds. Made of chunks of meat and onions, it was cooked slowly until the liquid was boiled off. It would then be dried in the sun, this allowed the meat be stored and then subsequently used in the preparation a stew by boiling it in water. Well no need to start sun drying your meat just yet, remember with all types of stew the longer you cook it for the more tender the meat will become. Have a bash at my up to date version, it has a little kick to it and it’s really yummy if I say so myself.
Ingredients:
• 1 tablespoon butter
• 1 cup chopped onion
• 1 tablespoon paprika
• 1 tin of diced, peeled tomatoes
• 1 tablespoon Worcestershire
• 1 tablespoon dill
• 1 teaspoon of marjoram
• 1 kg of boneless beef, cubed (1.5 cm no bigger)
• 1 tablespoon garlic, grated or crushed
• 1 tablespoon ground caraway seeds
• 2 cups small diced potatoes
• 1 cup small diced sweet pepper (Red)
• 2 tablespoons flour
• 4 tins beef stock (Use empty tomato tin)
• 2 tablespoons tomato paste
• Salt and pepper to taste
1. Start with a large stock pot on a medium heat
2. Add butter and onions, sauté until soft
3. Add meat and sauté so all sides are sealed
4. Add one can of stock
6. Add tomatoes, paste and Worcestershire, bring to a boil and stir to loosen any bits on bottom of pan
7. Add remaining stock
8. Reduce heat and cook 1 hour stirring regularly
9. Add potatoes and peppers and cook at least another hour stirring regularly, remember the longer the better, just keep an eye on it so it doesn’t catch or burn. 10. Keep the stock topped up if stewing for a while
11. Gradually add flour and stir until thickened, if the mix becomes too thick add a little more stock
Accompaniments & Garnish
You can serve with rice or vegetables, some people like to add a little cream to take the edge off it. My preference is as it come with lots of bread and butter.
