Traditional Hungarian Beef Goulash - Serves 8
Ingredients – 1 kg Diced Beef Shoulder (chuck), 1 onion, 5 cloves garlic (crushed), 250 gm celeriac (diced), 1 parsnip (diced), I carrot (diced), 500 gm potatoes (diced)4 tbsp vegetable oil, 1 tbsp capsicum paste, 1 tbsp tomato paste, 3 tomatoes (diced), ½ tbsp caraway seeds (ground), 2 tspn black ground pepper, 2 bay leaves, 3 tbsp Hot Paprika, 500 gm potatoes, 500 ml beef stock, 750 ml water.
Method - In a casserole dish, sauté onion in oil (without colour). Stir in caraway, pepper, bay leaves, garlic, and hot paprika. Add beef, stir whilst browning. Add pastes, stock, and water. Simmer at low temperature for 30 minutes. Add vegetables, simmer (covered) for 60 minutes. Add more water (if necessary). Add salt (to taste), chopped parsley, and sour cream (optional). Serve with orecchiette, orzo or traditional csipetke pasta.
Use also to dust over scrambled eggs, poached eggs, or omelettes.
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