Hungarian Beef "Goulash":
What's The Big Idea?
While Hungary's most famous dish may be "goulash", there is some confusion internationally as to what actually constitutes a "goulash".
Real Hungarian Marha Gulyas traces its roots back to the nomadic Magyar people, and was a one-pot soup-like dish,
to which cubes of dried meat were added. The recipe below is therefore what the the world outside Hungary thinks of as
"goulash"; a richer, thicker stew. Both are great - nothing wrong with either of them - we just thought we'd try to clear up the confusion!
Here's the list of what you need:
What To Do
- 1oz lard, or 2 tablespoons olive oil and 2 tablespoons butter
- 3 medium onions, chopped
- 1½lb stewing beef, cut into 1 inch cubes
- 4 medium potatoes, thickly sliced
- 8fl.oz beef stock
- 8fl.oz sour cream
- 2 tablespoons tomato purée
- Salt and freshly ground black pepper
- 3 tablespoons paprika
- 2 bay leaves
- Heat the lard (or oil and butter) in a large saucepan, flame-proof casserole or wok
- Add the onions and meat and fry until the beef is browned on all sides and the onion is softened
- Add all the remaining ingredients and stir well
- Bring to the boil, then reduce the heat to very low, cover and simmer for 1½ - 2 hours, stirring occasionally
- Season to taste, and serve with noodles or fresh bread
© Copyright 2012 - Sporting Parties.com