HUNGARIAN GOULASH
SERVINGS: 6 SERVINGS
Photo: Petré Van Jaarsveld
FOOD LOVERS RECIPES
Tender beef and potatoes in a beefy broth seasoned with paprika.
2 medium onions
2 teaspoons butter
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup cake flour
1 kg stewing beef (goulash)
2 cups beef broth or water
2 tins diced tomatoes
3 cups potatoes optional
1 ½ cup carrots
1 teaspoon salt
¼ teaspoon pepper
In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt and pepper.
Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.
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