Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika[1] and other spices.[2] Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Wikipedia, 2021
➡️Ingredients
Serve 4
500 gr beef joint, 30 day matured
1 kg baby new potatoes
1 large onion
5 garlic cloves
50 ml oil
1 tsp pepper
1 tsp smoked paprika
1 tsp salt, add more for your taste
300 ml tomato juice
2 tbsp dried parsley
a small bunch of fresh parsley chopped
2 bay leaves
2 tbsp corn starch
1 litre beef stock
1 tbsp goulash paste, hot or mild depending on your taste
➡️Method
Sauté the onion, finely chopped until golden. Add in the beef cut in small cubes, the garlic diced, season with salt, pepper, paprika and cook until nicely browned. Add in the stock and leave to simmer until tender.
Bring in the potatoes, all cut in quarters, together with dried parsley and cook until soft.
Mix the tomato juice with corn starch and the goulash paste until well combined, whiteout remaining any lumps. Add it to the stew and stir. Leave to simmer for 5-10 min on low heat, stirring once in a while.
Bring it all to perfection by adding chopped fresh parsley.
Serve with pickled cucumbers or your favourite pickles, freshly made polenta or grilled.
Enjoy!
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