Hungarian Goulash
Published in Family Favourites, Meat Dishes
Perfect for a cold winter day. Serve with Savoury Rice Pudding and a green vegetable or salad.
Ingredients:
- 1.5 kg rump steak, cubed
- 1 kg onion, chopped
- 2 small chillies, or to taste (fresh or dried)
- butter and oil for cooking
- 20 – 30 ml sweet paprika
- 25 -30 ml tomato paste
- salt, to taste
Preparation:
- Slowly cook the onions in the mixed butter and oil until very soft, bit not coloured. This is a painfully long procedure and there are no short-cuts. The onions must be soft enough to disintegrate while the meat is cooking, and so form the thick gravy which is typical of a real goulash – the use of any thickeners like flour or Maizena (corn starch) is strictly not allowed!
- Stir in the paprika, chillies (finely diced/crushed) and tomato paste, Cook gently for a minute or two.
- Stir in the meat, making sure it is all covered with the sauce, add a couple of spoons of water and bring it all to the boil again.
- Cook on a medium heat at first, adding water sparingly as needed. Reduce the heat as the gravy starts to thicken.
- When nearly cooked, season with salt to taste – add a little more chilli if you want it hotter. The meat should be meltingly tender and the sauce thick and very flavoursome.
Notes:
- For the sake of economy, substitute cubed topside for half of the meat.
- The paprika is the sweet, not hot, variety; try and get imported Hungarian paprika is possible.
Serves 8 comfortably.
