Beef Goulash

Goulash, the traditional stew of Hungary, according to Britannica, has been traced all the way back to the 9th century to stews eaten by Magyar shepherds. They used to prepare it before setting out with their flocks by cooking various meats with onions and flavorings until the liquid evaporated. It was eventually dried in the sun and packed in sheep's stomachs.

Cooking time, including preparation: approximately 3 hours

Serves 6-8.

You'll need:

   - Plain flour: 50gm

   - Salt and pepper to taste

   - Paprika: 6 tablespoons

   - Beef cubes: 1kg

   - Rapeseed oil: 2 tablespoons

   - Onion: 1

   - Banana shallots: 2

   - Garlic cloves: 4

   - Peppers: 3

   - Red Chili: 1

   - Celery sticks: 3

   - Tomato puree: 4 tablespoons

   - Paprika: 6 teaspoons

   - Dried oregano: 1 teaspoon

   - Chopped tomatoes: 1 tin of 400gm

   - White wine: 150ml

   - Beef stock: 450ml

   - Bay leaves: 3

   - Potatoes: 3

   - Sour cream: 200ml

   - Parsley: half a bunch

Take a bowl and mix paprika, salt and pepper, then cover the beef cubes with the seasoning. Fry the beef in a casserole over medium fire until browning then set aside. 

Pour a little wine and fry the onion, garlic and shallots for three minutes while stirring regularly; add the peppers, chili and celery to cook for a further 5 minutes or until they become soft. 

Add the beef back to the casserole, add the tomato puree, paprika and cook for a further 2 to 3 minutes. Then add the oregano, chopped tomatoes, white wine, stock, bay leaves and potatoes and bring everything to the boiling point. 

Reduce the heat to gently simmer for a further 2 hours and 15 minutes while stirring periodically. If need be, add more liquid if it evaporates. 

When cooked, remove the bay leaves, add the parsley and serve it hot with a side of sour cream.

Sources:

https://cookpad.com/

https://www.britannica.com/

Photo by Karolina Kołodziejczak on Unsplash