Hungarian Goulash Meal (Print Version)
# Ingredients:
01 -
2 teaspoons salt (adjust to your liking)
02 -
2 medium carrots, sliced up
03 -
1 medium red bell pepper, chopped
04 -
2 tablespoons vegetable oil or lard
05 -
3 tablespoons Hungarian sweet paprika
06 -
4 cups (1 liter) water or beef broth
07 -
2 medium tomatoes, chopped (or substitute 2 tablespoons of tomato paste)
08 -
2 bay leaves
09 -
2 pounds (900 g) beef chuck or brisket, cut into bite-sized pieces
10 -
1 teaspoon black pepper
11 -
3 medium potatoes, peeled and cut into chunks
12 -
2 cloves garlic, smashed or minced
13 -
2 large onions, diced fine
# Instructions:
01 -
Chop the onions, cube the beef, and prep the potatoes and carrots by peeling and cutting them.
02 -
In a large pot or Dutch oven, warm up the oil over medium heat. Cook the onions until they're golden, then add the beef cubes and brown them all around.
03 -
Toss the paprika onto the meat and quickly mix it in. Pour in a splash of broth and scrape the bottom to get all the good bits.
04 -
Pour in the rest of the broth, bring everything to a boil, then turn it down to simmer. Stir in the potatoes, carrots, tomatoes, garlic, salt, pepper, and bay leaves.
05 -
Cover the pot and let it gently bubble for 1.5 to 2 hours, giving it a stir once in a while.
06 -
When the beef and veggies are nice and soft, scoop the goulash into bowls. Sprinkle on some fresh parsley if you want, and serve with bread or noodles on the side.