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My mom and dad have been making Hungarian goulash for as long as I remember. One of my fondest memories (and they still do it!) is watching them work together adding in the vegetables, meat and spices and sometimes arguing over how much of anything to put in but it always, always comes out delicious! They make it outside by digging a hole in the ground and building a fire and then putting the goulash pot on a tripod over it. On a cool autumn day or even a cold winter one, there's nothing like the aroma of stewing goulash and not being able to wait to eat! I hope you enjoy this recipe as much as I do. Of course, setting up the tripod may not work so well for you, but a crock pot or over the stove works well too.
Note: My mom uses lard instead of olive oil, but I just like to keep a more healthy type of oil to cook with.
Instead of using beef, add some beans to the pot instead (make sure you soak and cook them overnight first or buy them already cooked). You can substitute the chicken or beef stock with vegetable stock too.
3 tablespoons of olive oil
1½ cups of onion
¾ teaspoon of garlic (chopped)
4½ tablespoons of paprika (sweet or hot)
3 pounds of shin beef (top round) of stewing meat
¾ teaspoon of caraway
3 cups of chicken or beef stock
3 cups of water
¾ teaspoon of salt
¾ teaspoon of black pepper
4½ medium boiling potatoes (cut into small cubes)
1½ pounds of tomatoes (peeled, seeded, chopped)
3 medium green peppers (chopped)
¾ teaspoon of marjoram
1. Heat oil in pan.
2. Reduce heat and add onions and garlic - over the fire it's not so easy to reduce heat - just watch it!
3. Cook 8-10 minutes
4. Take off stove (or fire) and stir in paprika
5. Add beef, caraway, stock, water, salt and pepper
6. Bring to boil
7. Simmer for one hour (partially covered)
8. Add potatoes, tomatoes, peppers and marjoram
9. Cook for 35 minutes to 1 hour partially covered - the longer the better.
10. Skim off surface fat