A friend of my husband is of Hungarian background and his parents recently returned from a trip to the old country with large amounts of genuine Hungarian Paprika. Our friend sent some home for me to try and it is fantastic. Smoky and spicy, it adds such a depth of flavour to this Beef Goulash recipe which is the simplest and quickest I have ever found. It is so easy and always tastes fabulous. I make a heap of it and freeze it during the winter as it’s very versatile.
Try using it as a pie filling – yummy…
You can also add a carton of beef stock to any that’s leftover and make Goulash Soup – this is also very tasty…
1 large onion chopped
2 large red capsicums sliced
3-4 tablespoons Hungarian paprika
4 cloves of finely chopped garlic
zest of 1 lemon
1 tub of tomato paste
2 kg cubed chuck steak
beef stock to cover – (I use Campbells Beef Stock in a tetra pack)
salt & freshly ground pepper
chopped parsley (optional)
Heat a few tablespoons of oil in heavy bottomed pot.
Saute onions until golden
Add capsicum and garlic & stir for a minute or two
Then add 1 tablespoon of vinegar, then the paprika, lemon zest and tomato paste
Cook until paste changes colour and add beef.
Cover with stock, mix well, cover pot and simmer in moderate oven or on top of the stove until beef is tender (I usually leave it for over two hours and leave the lid off so it cooks down)
Check seasoning, adding vinegar, salt & pepper as necessary
Serve with noodles or mashed potatoes.
Sprinkle with plenty of chopped parsley