One version of Hungarian Goulash

After such a long summer season, warm days and nights, it’s beginning to get a little chill, and instead of light meals it’s quite nice to have something a little more hearty. Here’s a recipe I have for Hungarian goulash; I’m sure there are as many recipes for it as there are Hungarian cooks, and really as well as the essential ingredients, it is a matter of taste! A good friend gave us some real Hungarian paprika from her home town, so I always think of her when I cook it!

One version of Hungarian Goulash

  • 1½ lbs stewing steak, cut into inch cubes cubes
  • 2 tablespoons lard
  • 2 medium onions, chopped
  • 2 cloves of garlic
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2 sticks of celery, sliced, and some celery leaves
  • 2 medium tomatoes, peeled and chopped, or 4 tbsp tinned tomato pulp, or 2 tbsp tomato paste
  • 2 red or green peppers, thinly sliced
  • 2-3 medium potatoes, cut in cubes
  • 1 tablespoon sweet Hungarian paprika
  • 1 teaspoon ground caraway seeds
  • nutmeg
  • glass of red wine
  • 2 bay leaves
  • Mixed herbs
  • salt and pepper
  • beef stock
  1. heat the lard in a casserole and fry the onions and garlic until they are softened and light brown
  2. add the paprika powder and caraway, keeping the heat low, and stir vigorously, making sure the paprika doesn’t catch
  3. brown the meat in with the onions
  4. add bay leaf, salt and pepper to taste, cover with stock and simmer on low heat for about an hour, then add the vegetables, celery leaves, herbs,wine and more water if necessary
  5. let it simmer until the vegetables are cooked, then add the nutmeg and remove the casserole lid to let the ‘gravy’ thicken.

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