Guest Post: Hungarian Goulash by Juliet Martin

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Juliet has sent this recipe to Eating Exeter, it sounds lovely. Please note photograph is a stock photo as Juliet’s photo disagreed with WordPress(!?)

Hungarian Goulash

I’ve no idea whether this recipe, which my mother gave to me many years ago, is authentic or not but I can assure you of one thing at least; it tastes absolutely delicious.

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Ingredients (four servings)
1 ½lbs stewing beef,
cubed1 ½ Onions, sliced and diced
5-6 teaspoons paprika
3 tablespoons tomato puree
½ litre beef stock
½ bottle red wine
2 tablespoons vegetable oil
1 small garlic clove, finely chopped
1-2 teaspoons caraway seeds
1 ½ tablespoons plain flour
½ cup sour cream
Salt and pepper to taste

Directions
I prefer to do all my cooking with the best quality equipment I can afford, using cookers and ovens such as those sold by cameo kitchens and other companies that specialise in high quality brands. However, you could prepare this dish on a two-ring camping hob at a push.

Heat the vegetable oil in a large frying pan then add the cubed beef and fry until it is browned. Add the onion and garlic, and continue to fry until they are a light golden brown. Remove from heat and place to one side.

Drain any excess oil from the pan then put the beef, onions and garlic into a large saucepan or pot for which you have a lid. Add the tomato puree, beef stock, wine, paprika, salt, pepper, plain flour and caraway seeds then simmer for 1 ½ to 2 hours or until the goulash has reduced to a nice, thick consistency.

Remove from heat and stir in the sour cream. If you are feeling artistic, save a small amount to drizzle over each serving in a swirly pattern.

It’s as easy as that!

Personally, I like to serve it over pasta shells but you can have it with rice, crusty bread or anything else that you fancy.

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