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Real Goulash from Károly Gundel in Budapest
Ingredients
Makes 6 servings
- 1kg beef (shin, blade or neck)
- 80g lard
- 300g onion (chopped)
- 20g paprika
- salt
- caraway seeds
- garlic (finely chopped)
- 1kg potato
- 140g green pepper
- 60g tomato
- good quality stock
Preparation
Cut the meat into 2cm cubes. Fry the onion in the lard until it is golden yellow. Lower the heat and add the paprika, stir it rapidly, add the meat, keep stirring and add salt. When the meat is browned and the liquid is evaporated, add the caraway seeds, garlic and a small amount of cold water. Cover and braise slowly, stirring occasionally and adding small amounts of water if necessary. The meat should be braised not boiled. While the meat is cooking, cut the potatoes, green pepper and tomato into 1cm cubes. Just before the meat is completely tender, reduce the pan juices, add the cubed potatoes, let them brown slightly, add the stock, green pepper and tomato. When the potato is almost cooked and the soup is ready, adjust the quantity by adding stock or water.
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