Goulash is a Hungarian meat dish, where paprika is featured prominently. For an authentic version, we recommend using a sweet Hungarian paprika.
* INGREDIENTS :
° 2 tbsp. vegetable oil or lard
° 2 onions, finely chopped
°3 tbsp. sweet paprika
° 1 garlic clove, minced
° 2 lb veal, cut into 1.5 inch cubes
° 1 C. 1 tsp caraway, coarsely ground
° 3 cups broth or water
° ½ tsp. salt
° Black pepper, to taste
° 3 medium tomatoes, peeled, seeded and cut into small cubes
° 2 green peppers, cut into 1-inch dice
° Fresh cream, to garnish (opt.)
PREPERATION
1
Heat a saucepan over medium heat with the oil. Add the onions. Cook, 8 to 10 minutes, until the onions are lightly colored.
2
Remove the pot from the heat and add the paprika and garlic. Mix well with the onions.
3
Return the pan to the heat. Add the veal, caraway, broth, salt and pepper. Bring to a boil, reduce heat to medium and partially cover. Cook until the meat is tender, about 1 hour.
4
Add the tomatoes, peppers and marjoram to the pot. Mix, cover partially and cook for another 30 minutes.
5
Taste and adjust the salt as needed.
6
Serve garnished with Fresh cream if desired.
Enjoy !
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