I adore goulash in the winter. It is warming and delicious – and it is the kind of slow food, that fills the house with wonderful smells throughout the day. This is my mom’s recipe, so it is by no means authentically Hungarian. This is the perfect winter weekend food. Perfect slow food for a cheep piece of beef and heaps of potatos. I also love making it over a campfire.
Serve it with crème fraîche and flute or homemade bread. I think beer works really well with this.
You can buy the expensive diced lean beef and dinner will be done in an hour, or you can do as I normally do and buy the cheapest roast you can get your hands on and dice the meat your self. This will mean that you have a longer cooking time, but it is much more economical and the stew is meant to cook for hours.
I am yet to serve it to anyone who did not like it. I like it quite spicy with lots of paprika, but it is very much a dish you can adjust to fit the taste of your guests.
This also works really well for larping events over made over a campfire. We have had it a number of times for workshops – perfect after a long cold day working outside. You don’t have to have a larping event to cook it for your family outside.