Hungarian goulash

Hungarian goulash

By
From
Encyclopedia of Food and Cookery
Serves
6-8

The Hungarian word gulyas means ‘herdsman’s stew’. Goulash is popular all over the world, and in Hungary is regarded as the national meat dish. It is an enticingly rich stew that always contains meat, usually beef or veal, onions and sweet or spicy paprika. Goulash should never be thickened except with the use of diced potato. The meat is best cut into large pieces, about 5 cm, to prevent breaking up during the long, slow cooking process, and the paprika should not be cooked over high heat without liquid as the heat turns it bitter. Sour cream should be served in a bowl on the table for the diners to help themselves.

Ingredients

Quantity Ingredient
2 tablespoons lard
4 onions, finely chopped
2 garlic cloves, finely chopped
1.5kg veal neck chops or steaks, cut into 5 cm cubes
1 tablespoon paprika
2 green peppers, seeded and chopped
2 tomatoes, peeled and chopped
freshly ground black pepper
salt
noodles, to serve
sour cream, to serve

Method

  1. Heat lard in a flameproof casserole and add onions and garlic. Cover and cook gently for about 10 minutes or until soft and translucent, stirring occasionally. Add veal cubes and sauté until golden. Reduce heat, sprinkle with paprika and cook very gently for about 10 minutes. Add green peppers and tomatoes.
  2. Bring to the boil, cover and cook goulash in a preheated slow oven (150°C) for about 2 hours or until the meat is tender. Season with salt and pepper. Serve with buttered noodles and sour cream.
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