Hungarian Beef Goulash
Beef simmered with onions, sweet paprika and potatoes in lard – a hearty goulash made the way they do it in Hungary. White wine and stock give the stew a full, deep flavour. It is at its best when left to rest for a day.
Prep: 2 h
Cook: 2 h
Servings: 4
Method
01.
Clean the meat and the onion. Chop the onion finely and cut the meat into cubes.
02.
Heat the lard in a pot, add the onion and fry it until golden brown.
03.
Stir in the meat cubes and fry everything thoroughly.
04.
Add the ground paprika to the meat, dust with flour, fry briefly, thin with wine or stock, season with salt and simmer until tender.
05.
Towards the end of simmering, add the potatoes cut into quarters and the stock.
06.
You can also add paprika cut into strips to the goulash.
07.
Serve the Hungarian goulash hot. It is good when it has been left to rest for a day.
