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.
- 500 grams beef almost all cuts work - I often use a cheep roast
- 1 small can tomato paste 70 g
- 200 grams onion coarsely chopped
- 35 grams butter
- 600 grams Potatoes raw and diced
- 1 liter beef broth
- 2 red peppers diced. Optional
- 100 grams garlic cream cheese
- 2 tablespoons good paprika optimally edelsüss paprika. Not the old stuff off the shelf
- 1 teaspoon salt
- black pepper
- Flutes baguette or home made bread
- Creme fraiche or sour cream
Brown meat and onions in the butter in the pot you want to make goulash in.
Pour the broth in and add all other ingredients except potatoes and cream cheese.
Let it cook. If you used a cheap cut so simmer until meat is tender - I will often let it cook all afternoon. If you have used expensive tender goulash meat should be ok to just cook the meat with potatoes - the meat will be tender.
When the meat is tender add potatoes and cream cheese.
Season to taste with salt, pepper and more paprika - it should be spicy.
Cook until the potatoes are tender. It should take about 15-20 minutes.
Server your goulash with lots of crème fraîche, bread and a good beer.