Gulyás
Real Hungarian goulash is a soup (gulyásleves), not a stew: beef, onion, potato and plenty of sweet paprika. Herdsmen (gulyás) cooked it in a cauldron over the fire.
Ingredients
- 800 g diced beef shin
- 2 onions
- 2 tablespoons of lard or oil
- 2 tablespoons of Hungarian sweet paprika
- 1 teaspoon of ground cumin
- 2 garlic cloves
- 1 tomato and 1 pepper
- 3 potatoes and 2 carrots
- Salt
How to make it at home
- Soften the chopped onion in the lard until golden.
- Take it off the heat, add the paprika (without letting it burn) and the meat, and stir.
- Add the caraway, garlic, tomato, pepper and 1.5 litres of water. Simmer gently for 1½ hours.
- Add the diced potatoes and carrots and cook for 30 minutes more.
- Serve with bread and, if you like, homemade pinched noodles (csipetke) or a little chilli.
The trick: Always add the paprika off the heat: if it burns, it turns bitter.