Hungarian Goulash Recipe
Hungary is well known for its goulash, but not everyone knows exactly how it is made, well here it is, in all its glory. An easy dish made in one pot, packed with vitamins and all stuff healthy, whilst giving the look of a very expensive dish by its wonderful color and aroma, it is actually a very inexpensive dish to serve. The anti fatigue properties in the Hungarian Paprika, will give a feeling of wellbeing to all who eat this dish.
- 1 1/2 lbs lean beef
- 1 large onion
- 1 clove garlic
- 1/2 tsp caraway seeds (powder will do if you cant get seeds)
- 1 tsp (hot) Hungarian paprika paste
- 2oz flour
- 2 oz bacon dripping
- 2lbs potatoes
- 2 tsp Hungarian paprika powder
- 1/2 tsp salt
- 2 fresh sweet peppers
- 2 tomatoes
- 1 beaten egg
- Melt the bacon fat and fry the finely chopped onion until it is transparent, sprinkle with the paprika powder and hot paprika paste. remove from the heat and mix well (paprika burns easily, so remove from heat for a moment to prevent burning).
- Add one or two tablespoons of water, cover and simmer very gently, stirring frequently. As the liquid evaporates, add another tablespoon of water.
- When the meat begins to soften, add the sliced peppers, the tomatoes and the cubed raw potatoes. Mix thoroughly and add enough water to cover well. (remember, this is supposed to be a soup with everything else included, and not a stew which has become somewhat wet). Simmer until the potatoes are cooked and the meat tender.
- Prepare a firm dough from the flour and egg, break off thimble-sized pieces and drop into a large pan of boiling, salted water. When the Galuskas or dumplings rise to the surface of the water, drain them in a colander and add them to the goulash.
- Serve hot with thick chunks of bread.
- In Hungary, we also serve a dish of pickled cucumber, or dill pickles with this dish.
Member recipes are not tested by the CHOW food team.