Hungarian Goulash
The food odyssey journey continues across to Eastern Europe and one of its worldwide well known dishes, the Hungarian Goulash. This is a hearty meal, though some consider it a soup and others a stew. It is suitable for anytime of the year since all the ingredients are available throughout the year. However like any stew it is a comforting dish on a cold day and provides warmth as long as you have a good robust red wine with it. Best enjoyed with some crusted bread and a simple salad. This recipe takes time, so plan for a weekend rugby night on the telly with friends, and start at 4pm.
Ingredients (for 4 people)
- 500 gms any tender part of the beef cut into 2x2 cm cubes shaken and coated with 2Tbs flour
- 3 medium potatoes boiling kind, quartered
- 2 medium onions, roughly diced
- 3 cloves of garlic diced
- 2 carrots, diced
- 1 parsnip, diced
- 1 celery diced along with leaves roughly chopped
- 1 can (400 gms) Watties chopped tomatoes
- 50 gms. butter
- 2Tbs Olive oil
- 1 Tbs paprika powder
- 1 tsp ground caraway seeds
- 1 tsp dried rosemary
- 1 bayleaf
- ground black pepper and salt according to taste
- 1 cups vegetable stock
- 2 cups water
Instructions
- Heat the oil in heavy base large sauce pot and on medium heat in batches, brown the flour coated beef cubes. Lift with slotted spoon and set aside.
- In the same pot add the butter and onions and gently fry until they get a nice golden brown colour.
- Add the garlic, and fry for 2 minutes and then sprinkle with paprika powder, caraway seeds, while stirring to prevent the paprika from burning.
- Add the beef cubes, the tomatoes and water and cook on low to medium heat for 40 mins. Or till the meat is half-cooked,
- Now add the diced carrots, parsnip, celery, potatoes, rosemary, bay leaf and the vegetable stock - plus more water to cover, if necessary. Seasoning to taste and bring to a boil. Reduce to a simmer, and let it cook slowly for another 40 mins and enjoy with bread and a salad.