A traditional Hungarian goulash with beef, peppers and carrots as well as hot paprika for a bit of a kick.
smoked mild paprika
(shin or shoulder) cut into 3 cm cubes
hot paprika paste
(1 tsp hot paprika powder can be used instead)
salt and pepper.
cut into 2-3 cm pieces
Warm up the oil in a big frying pan; add the onions and fry on a medium heat for 2-3 minutes until the onions start getting brown.
Add the mild paprika and stir it with the onions.
Increase the heat, add the cubes of beef and fry stirring from time to time until the beef is slightly browned (approx. 5-10 minutes).
Add the garlic, caraway seeds, bay leaf, hot paprika paste or powder, pour in the stock, season and simmer covered on a low heat for 1.5-2 hours till the meat is tender.
Stir in the carrots, parsnip and potatoes, cook for approx. 30 minutes more.
When the vegetables are soft, add the tomato puree and peppers and bring to boil.
Serve with bread dumplings, pasta or mashed potatoes.
* The vegetables should be diced into pieces of approximately the same size.