Hungarian Goulash

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First attempt at Hungarian Goulash. Still needs some perfecting, but was surprisingly good for starters.

Ingredients

  • olive oil
  • butter
  • 1kg diced beef
  • 1 brown onion
  • 8 cloves garlic
  • tablespoon of tomato paste
  • paprika (sweet and/or smoked)
  • 250ml beef stock

Method

Brown diced beef in a frypan in a generous amount of butter and oil. Place aside. Dice onion finely, and cook until clear in a deep pot on the stove top. Dice/crush garlic, and add to onion. Stir in beef stock, tomato paste and a generous quantity of paprika (I added 3 or so tablespoons, 2 sweet paprika, 1 smoked). Add one cup of water, and bring to the boil. Add steak, and place covered pot in oven for 2 hours at 160°C. Check and stir every 30 minutes. Add more water if the mixture tends to dry out; ideally 12 to 23 of the steak should remain covered.


Misinformation found herein copyright Paul Ripke (aka “stix”) stixpjr@gmail.com.