I have particularly fond memories of Hungarian Goulash. Sitting in cafes in Budapest on crisp October days indulging in meat so tender and lightly spiced with paprika. The paprika, just perfect for warming you up after a beautiful walk around Budapest’s various parks and sights.
This recipe is a true Goulash recipe from my Hungarian recipe book I picked up in an art museum shop off Heroes Square (Hősök tere) – one of my favourite places to visit in Budapest.
- 700g stewing steak, cut into cubes 2cm wide
- 1 large onion, chopped
- 50g lard*
- 0.5tsp paprika
- 2 green peppers, diced
- 1 large tomato, diced
- Salt, to taste
- 800g potatoes, cut into small cubes
- Saute the onion in lard* until soft.
- Remove the pot from the heat.
- Sprinkle the onion with the paprika and add the meat, peppers and tomato. Season.
- Top up the casserole dish with just enough water to cover the contents.
- Finally, cover with a lid and simmer on a low heat for 40 minutes (check for seasoning about half way and add a little tomato puree if you wish)
- Add the potatoes and simmer for another 15minutes or until soft.
- Serve with nokedli and/of crunchy white bread
*You can use vegetable oil instead of lard. But this is the true recipe, so thought I should be honest! And it does taste naughtier!