Goulash is a Hungarian meat dish – in which paprika is the star. For an authentic version, we recommend using Sweet Hungarian Paprika.
- 2 Tbsp vegetable oil or lard
- 2 onions, finely chopped
- 3 Tbsp sweet paprika
- 1 garlic clove, chopped
- 2 lb veal, cut in 1.5-inch cubes
- 1 tsp caraway, roughly ground
- 3 cups stock or water
- ½ tsp salt
- Black pepper, to taste
- 3 medium tomatoes, peeled, de-seeded and cut in cubes
- 2 green Bell peppers, diced into 1-inch pieces
- 1 tsp marjoram
- Crème fraîche, to garnish (opt.)
- Fresh dill, chopped, to garnish (opt.)
Heat a casserole with oil on medium. Cook for 8 to 10 minutes, until onions are lightly golden.
Remove pan from heat and add paprika and garlic. Mix well.
Return pan to the heat. Add veal, caraway, stock, salt and pepper. Bring to a boil, reduce heat to medium and cover partially. Cook until meat becomes tender, approximately 1 hour.
Add tomatoes, peppers and marjarom to pan. Mix well, cover partially and cook another 30 minutes.
Taste and adjust salt if necessary.
Serve garnished with crème fraîche and dill, if desired.