Goulash
Goulash is a Hungarian meat dish – in which paprika is the star. For an authentic version, we recommend using Sweet Hungarian Paprika.
Ingredients
- 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.)
Method
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1
Heat a casserole with oil on medium. Cook for 8 to 10 minutes, until onions are lightly golden.
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2
Remove pan from heat and add paprika and garlic. Mix well.
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3
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.
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4
Add tomatoes, peppers and marjarom to pan. Mix well, cover partially and cook another 30 minutes.
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5
Taste and adjust salt if necessary.
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6
Serve garnished with crème fraîche and dill, if desired.
