What would a Hungarian recipe blog be without a goulash recipe? There are hundreds of ways of making this, but below is one of the most popular, one which many Hungarian restaurants in the US base their own version.
- 300g (10 1/2 oz) shank of beef
- 30g (1 oz) lard
- 1 large onion, finely chopped
- 1/2 tsp paprika
- Salt to taste
- 1/2 tsp caraway seeds
- 3 or 4 black peppercorns
- 1 med. carrot, cut into quarters
- 1 med. parsnip, cut into quarters
- 1 or 2 whole sweet paprika peppers
- 500g (1 lb, 1 1/2 oz) peeled potatoes
Stew the onion in lard over low heat until golden yellow (not brown).
Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
Return to low heat and simmer.
After 30 minutes, add the carrots, parsnips and paprika peppers.
When the meat is nearly tender (around another 30 minutes), add the potatoes.
When every ingredient is tender, you're ready! You can serve it immediately, or reheat later.
Learn about goulash.