Goulash is a Hungarian meat dish, where paprika is featured prominently. For an authentic version, we recommend using a sweet Hungarian paprika.
° 2 tbsp. vegetable oil or lard
° 2 onions, finely chopped
°3 tbsp. sweet paprika
° 1 garlic clove, minced
° 2 lb veal, cut into 1.5 inch cubes
° 1 C. 1 tsp caraway, coarsely ground
° 3 cups broth or water
° ½ tsp. salt
° Black pepper, to taste
° 3 medium tomatoes, peeled, seeded and cut into small cubes
° 2 green peppers, cut into 1-inch dice
° Fresh cream, to garnish (opt.)
Heat a saucepan over medium heat with the oil. Add the onions. Cook, 8 to 10 minutes, until the onions are lightly colored.
Remove the pot from the heat and add the paprika and garlic. Mix well with the onions.
Return the pan to the heat. Add the veal, caraway, broth, salt and pepper. Bring to a boil, reduce heat to medium and partially cover. Cook until the meat is tender, about 1 hour.
Add the tomatoes, peppers and marjoram to the pot. Mix, cover partially and cook for another 30 minutes.
Taste and adjust the salt as needed.
Serve garnished with Fresh cream  if desired.
Enjoy !


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