Prep 15 mins
Cook 1 hr 30 mins
This recipe is the original way that my father showed me how to prepare Hungarian beef goulash and it is a beautiful dish. Accompanied with rice or potato, it is a complete meal with all flavoursome taste of Hungarian cooking.
- 800 g diced beef
- 2 tablespoons oil
- 3 onions, diced finely
- 1 tablespoon sweet Hungarian paprika
- 3 tomatoes, diced finely
- 1⁄2 red capsicum, diced finely
- 1⁄2 cup red wine
- Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly.
- Add paprika to onion and stir through.
- Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish.
- Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
- After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally.
- NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy.
- Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.
Well done. The additional milk or cream makes the slaw creamier then otherwise, and the sugar takes the edge off the vinegar. I might suggest using rice vinegar or white wine vinegar, or maybe sherry or tokay vinegar, but that's a quibble. For balance, one might want to avoid vidalia or other sweet onions and go with white, or "spring onions" (in E. Texas, use "Noon-day onions").