This is a simple and delicious recipe for Hungarian Goulash, adapted from this one, which comes from the village of Bóly in Baranya County, Hungary. A great winter warmer with plenty of good quality paprika to give it that all-important kick.
2 yellow onions, chopped roughly
1 1/2 round beef steak, cut into cubes
Salt + ground black pepper
12 heaped tsp paprika
2 cloves chopped garlic
2 tsp oregano
2 tsp caraway seeds
3 medium carrots, chopped into 1 inch cubes
2 medium parsnips, chopped into 1 inch cubes
1/2 tin chopped tomatoes
4 beef stock cubes dissolved in 1 litre boiling water
3 new potatoes, cut into large chunks
2 medium sweet potatoes, cut into thirds
1 large red pepper
1. Heat a glug of cooking oil (I used extra virgin olive oil) in a large, sturdy cooking pot. If you have a Dutch oven, brilliant, but if not something like this will do fine.
2. Add the onions on a low heat, cover and stir occasionally until soft and translucent - about 10 minutes.
3. Brown beef in separate pan, seasoning well with salt and pepper.
4. When the meat is lightly browned, drain any grease and add to onions. Stir in paprika, oregano, caraway seeds and garlic, and stir to ensure the meat is coated.
5. Cook four about 2 minutes, then add carrots, parsnips and beef stock. Bring to the boil, then reduce heat to medium and cover. Simmer for 40 minutes, or until beef is tender, stirring occasionally.
6. Add potatoes, sweet potatoes, and cook uncovered until tender for 10 minutes. Add tomatoes and red pepper, and continue to cook for a further 15 minutes.
7. Season with salt and pepper, and serve with a hunk of fresh bread. Jó étvágyat!
Rose or Clíodhna.