Sunday, January 3, 2010
back to budapest: hungarian goulash
1 tbsp paprika
tender beef, cut into cubes
2 garlic cloves
1 teaspoon ground caraway seed
1/4+ tsp black pepper
1/4+ tsp salt
2 carrots, diced
3 medium potatoes, cubed
2 celery stalks, diced
1 can of diced tomatoes
1 green bell pepper, chopped
*note: all of the veggies are variable. if you want to add something, or have more or less of something, do it!
heat oil over medium-low and add onions, until tender. sprinkle with paprika but stir constantly to prevent burning.
add beef cubes and sauté until brown.
add garlic, caraway seed, some salt and pepper, and the bayleaf.
pour in enough water to cover the contents of the pan and let simmer on low heat for a while.
when the meat is half cooked (an hour maybe) add the carrots, potatoes, celery and a little more salt. add a little more water to cover contents (2-3 c.).
when the vegetables and the meat are almost done add tomato and green pepper. cook on low heat for about 7 minutes. add a pinch more paprika.
(removing the lid of the pan thickens the soup)
bring the soup to boil and then let simmer until ready to eat. serves 4-6, depending on how hungry you are!
*this recipe is modified from the budapest travel website. when i decided to make goulash, i figured the best source would be one from the city itself! and indeed, it was pretty darn close to our dungeon goulash. :)