The name of this famous meat stew with vegetables literally translates into Herd of Cattle.
In this recipe, I’ve seasoned it with paprika and a lot of spices, however, there are thousands of variations for goulash, so just experiment and make your own, because you can put any ingredient or spice you like in it!
- 2 L Beef Broth
- 750 g Beef Chuck or Flank
- 750 g Onion chopped
- 45 g Pork Lard
- 200 g Red bell peppers diced
- 100 g Yellow bell peppers diced
- 20 g Sweet Paprika
- 300 g Carrots chopped
- 300 g Tomatoes peeled and chopped
- 25 g garlic
- 350 g Potatoes peeled and cutted on big chunks
- 2 pcs Bay Leaf
- to taste Salt and pepper
- Melt the lard in a Dutch oven over medium-high heat and cook the chopped onions, until they begin to brown in about 7-10 minutes.
- Remove from the heat and stir in the paprika. Add the garlic and diced beef chunks (should be about 30-40g each).
- Return to the heat, and cook for about 10 minutes.
- Add the bell peppers and cook for another 7-8 minutes, then add the rest of the ingredients. Bring to a boil, then cover with the lid, reducing the heat to medium, and let simmer for about 2 hours. Season to taste.
- Serve with a dollop of sour cream and some crusty bread, traditionally, with cucumber salad or relish on the side.