This goulash recipe is a family favourite passed down and modified. Goulash was originally a popular meal in Hungary, but now finds itself gracing the tables of families in a number of European countries including Germany my home country.
Goulash can be described as a beef stew, which contains vegetables and is served with pasta.
There are many goulash varieties but as always once my family is through with it, it no longer strictly follows the guidelines of a cookbook. Rather it resembles a shortened new creation which suites us and changes every time we make it as new ideas and variations arise. Which I guess keeps dinner time exciting.
Takes approximately 40 minutes to cook and prepare.
- Served with 400-500g penne noodles or spirals noodles (traditional and favourite)
1 ½ cups (uncooked) of organic rice (washed and checked for stones)
- 400g beef cubed
- 3 large onions
- 2-3 gloves garlic
- 190g tomato paste
- Spices: pepper, ground cloves, salt, vegetable stock, 1 teaspoon paprika, mild chilli, sugar all to desired quantities
- 2 large red capsicums (I think they taste the best with this dish but you could experiment with the different colours yellow green and orange).
- Fry the cubed beef until cooked through. Add the diced onions and cook till clear.
- Then season the beef with garlic and pepper, clove, salt to taste.
- Then add the tomato paste, 300-350ml of water and a teaspoon of vegetable stock or a cube vegetable stock.
- Then add the key ingredient 1 teaspoon of paprika and a pinch of chilli.
- Let simmer on lowest heat for about 15 minutes, then add the diced capsicum and let simmer for another 5 minutes.
- Let sit for another 5 minutes off the heat, then serve.
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