Fancy a bowl of hot, meaty, hearty and soupy Hungarian Goulash?

Look no further for I am going to share with you a rather authentic recipe taken right out of Hungary, using original Hungarian paprika. I know what you are thinking though – it’s not winter! Goulash is best consumed during winter and only winter.

Hmmm…I do beg to differ on this one.  Goulash is good for anytime of the year; because when you run out of ideas of what to cook, as long as you have the ingredients on hand, anything goes!

Here we go:

Hungarian Goulash

2017-05-27 04:43:44

Serves 4

Hearty, meaty and delicious Hungarian Goulash made at home, with love!

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Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Ingredients

1. 500g of beef shank, largely cubed
2. 2 onions, minced
3. 2 tbsp olive oil
4. 2 tbsp paprika powder
5. 1 clove of garlic, pressed
6. 1 tspn caraway seeds
7. 1 tspn black pepper
8. 1 tspn salt
9. 2 bay leaves
10. 2 carrots, diced
11. 1 Hungarian green pepper chopped
12. 2 fresh tomatoes, diced
13. 1-2 celery leaves chopped
14. A handful of parsly, chopped
15. 1 parsnip, diced
16. 2 potatoes cubed

Instructions

1. Brown minced onion in hot oil
2. Add meat and stir well till browned.
3. Add paprika powder and mix well
4. Add some water, salt, pressed garlic, caraway seed, black pepper, bay leaves and tomatoes
5. Let it simmer with a little more water for about 30 minutes
6. Then add enough water to cover the meat. Simmer again for another 10 minutes
7. Add carrot, parsnip, green pepper, celery leaf, parsley and bring to boil
8. Turn down the heat to low
9. Lastly add in the potatoes an add more water, along with salt to taste
10. Simmer until the potatoes and the meat till well cooked

Notes

1. Feel free to substitute the Hungarian paprika with the regular ones if you can't find any.

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