Beef goulash (bogracsgulyas)

Method

1. Heat the oil in a large, heavy-bottomed pan with a lid over a medium-low heat. Add the onions, peppers, garlic and salt and fry, stirring occasionally for 10–15 minutes until the onions are translucent. Meanwhile, with a fork, pierce the skin of each tomato 4 or 5 times and put them in a bowl of boiling water for 2 minutes. Lift them out with a slotted spoon, remove their skins, and chop finely.

2. Add the tomatoes and caraway seeds to the pan and stir for 2–3 minutes until the tomatoes are soft, then add the paprika and cook for a further minute. Now add the beef cubes and cook for another 2–3 minutes. Add enough boiling water to cover the contents of the pan, cover with a lid and simmer the goulash for 30 minutes. Add the potatoes and continue to simmer over a low heat until the meat and potatoes are cooked and the liquid has thickened.

Comments                        add a comment

Carol the beef cubes stated are the cubes of stewing beef - the stock

Made this for dinner today, absolutely delicious, only difference I made was to use spanish smoked paprika cos that was in my cupboard so added slightly more than recipe, added slightly less salt and beef stock cubes not listed in ingredients. Will certainly cook again as family loved it.

Ingredients

60ml oil
200g Onions, finely chopped
150g green or yellow Peppers, finely chopped
1 garlic clove, finely chopped
1 1/2 tsp Salt
150g Tomatoes
pinch caraway seeds
1 1/2 tbsp Hungarian or Austrian Paprika
750g lean stewing steak, cubed
1kg Potatoes, peeled and diced

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