I love Hungarian goulash. My mother makes this dish very well and I have made a few different variations of it by researching different recipes. My most recent attempt is the one I like the most and is based on a recipe which is apparently an authentic Hungarian Goulash recipe.
I used sweet paprika I bought in 2019 during a trip to Budapest to make this version and it had a great flavour.
I doubled up the recipe as I always do in the vain hope it might last for two meals. Sometimes, it even works.
1,5 kilograms good quality beef cubes
2 onions, peeled and diced
5 large carrots, peeled and cut into slices
3 peppers, de-piped and chopped into squares (I used green, red and yellow peppers)
6 cups of beef stock
4 fresh tomatoes, diced
3 large potatoes, peeled and cut into cubes
1 Tablespoon garlic flakes
1/4 cup original Hungarian sweet paprika
1/2 teaspoon caraway seeds;
Crushed black pepper to taste
1/2 cup plain flour
1 bay leaf
Olive oil for cooking
Cut meat into cubes and cover each piece with flour and pepper. Heat the oil in a large pot and cook the onion for about 5 minutes. Add the meat and brown. Prepare the beef broth and add the bay leaf. Add the tomatoes and peppers to the pot and cook for about 10 minutes. Remove the pot from the heat and add the garlic, paprika and caraway seeds. Do not burn the spices.
Add the beef stock and bay leaf and return the pot to the heat. Bring to the boil. Add the potatoes and carrots and turn down to a simmer. Cook for 1 hour stirring occasionally.
Serve with rice or on its own. Delicious!