Hungarian Goulash

Genuine Hungarian goulash is a meal with a texture inbetween a soup and a stew. If cooked properly goulash has a nice and evenly thick uniformity, more or less like a sauce. It is one of the hearty dishes I like and suggest as a comfort food.

Ingredients serve 8

1.4 kg diced chuck steak

¾ cup plain flour (100g)

100 g. butter

1 tbls salt (30g)

½ cup sweet paprika (70g)

500 g diced tomatoes

1 chopped onion (250g)

1 liter water

Method

Heat 1/3 of the butter in a saucepan and sauté the chopped onions with the paprika, add salt and put aside on a plate.

Melt the remainder of the butter in the saucepan; turn the meat through the flour place in saucepan and sauté.

Add the onion and paprika mix.

Include tomatoes and water to make a sauce while stirring.

Bring to the boil for 5 minutes and let it simmer for 1 hour with a lid on the saucepan (until meat is tender),

Serve on a bed of mashed potatoes and garnish with parsley.

Note: Instead of cooking it on a cook top place Hungarian Goulash after it has boiled for 5 minutes in a Slow Cooker for 4 hours on high or 8 hours on low and it will be nice and tender. It is an excellent way to have food finished when you come home from work.

To get a hearty beef flavour use beef stock instead of water.

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