Serves
4 - 6 people
Hungary
Hungarian goulash is a thick, hearty soup spiced with sweet paprika. Serve with a dollop of sour cream. Goulash originated with Hungary’s herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients makes it a meal on its own. The long-simmering time ensures the meat is tender and flavorful, and the csipetke dumplings are a delightful addition.
INGREDIENTS:
2 tbsp oil
1 large onion, finely chopped
2 lb (900g) lean stewing steak
3 carrots, chopped
3 celery stalks, chopped
2 cloves garlic, sliced
1 green bell pepper, deseeded and chopped
2 large tomatoes, skinned and chopped
3 pints (1.4 litres) beef stock
2 tsp paprika
1 lemon
Salt and pepper
3 large white potatoes, peeled and chopped
Sour cream
In a large pot, heat the oil, then fry the onion for about five minutes until softened. Add the beef and fry, stirring constantly, until completely browned (add a little more oil if necessary).
Add the carrots, celery, garlic and chopped pepper, then fry for a further 5 minutes.
Stir in the tomato, stock and paprika. Season generously with salt and pepper and add a good squeeze of lemon juice. Turn the heat up and bring to a boil, then lower the heat, cover and simmer for about 1 hour and 30 minutes, until the meat is completely tender. Add the potatoes about 20 minutes before the end of cooking time. Serve in bowls and garnish with a large spoonful of sour cream.