HUNGARIAN GOULASH

Epicurean Exploits - Food and Recipes
1

Here comes what the Hungarian call Pörkölt and we call Goulash. I tried to make it authentic as possible as it exist several versions. In the original version they don´t use tomato paste, instead 1 tomato and aditional 1 green/red pepper, but the quality is not such good at this early stage of the year, so I left it out.

Ingredients

1kg beef for stews, cubed

800g onion

lard or butter&oil

2-3 tbsp Hungarian sweet paprika

1 tbsp tomato paste/puree

water


Preparation
http://berlinkitchen.posterous.com/porkolt


2

love this dish. Thanks so much. Will make it soon.
alan

3

Alan,

btw, be open for additions like caraway seeds or dry majoran which belongs to the austrian version and you could also add halved potatoes which I did then you have also a side. AND maybe add more paprika spice.

I found it such good that I will re-made it soon and will make a “Szegediner Gulasch” which is with sauerkraut

Cheers,
Martin