Hungarian Goulash
A traditional Hungarian Goulash with beef, peppers and carrots as well as hot paprika for a bit of a kick.
Ingredients
- 2 tbsp oil for frying
- 2 onions thinly cut,
- 1 tsp smoked mild paprika
- 500 g beef (shin or shoulder) cut into 3 cm cubes
- 2 garlic cloves thinly sliced,
- 1.2-1.5 l vegetable stock
- 1 tsp caraway seeds
- 3 tsp hot paprika paste (1 tsp hot paprika powder can be used instead)
- 1 bay leaf
- salt and pepper
- 2 carrots diced *
- 1 parsnip diced *
- 2 potatoes diced *
- 1 tbsp tomato paste
- 1 pepper cut into 2-3 cm pieces
Instructions
- Warm up the oil in a big frying pan; add the onions and fry on 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.
Notes
* The vegetables should be diced into pieces of approximately the same size.
Nutrition
Serving: 1portionCalories: 462kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 86mgSodium: 1369mgPotassium: 1290mgFiber: 7gSugar: 10gVitamin A: 6820IUVitamin C: 35mgCalcium: 84mgIron: 5mg
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