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Hungarian goulash
Hungarian goulash
added by paprikalady

This is my very own recipe, which is loved by all our friends. Always using fresh shin beef.

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Prep time
  • 30min
Cook Time
  • 2h 30min
  • 8
  • 1,5 kg shin beef
  • Oil
  • 5 onions (medium size or 4 big)
  • 2 red peppers
  • 2 tsp caraway seeds
  • 1 tsp sugar
  • 1 tsp Hungarian sweet (edes) paprika
  • ½ tsp Hungarian hot (csipos)paprika
  • 1 tsp Hungarian goulash spice mix sweet (edes)
  • ½ tsp Hungarian goulash spice mix hot (csipos)
  • 3 cloves of crushed garlic
  • 2 tsp marjoram
  • 100ml red wine
  • ½ lit beef stock
  • ½ lit boiling water
  • Salt, black pepper
  • 2 tbsp corn flower

Heat oil in a big pot add chopped onions and sugar,saute�for 2-3min. Put the lid on and lower heat to minimum, let the onion sweat for at least 10-15min. Than bring to higher heat, take a lid off and stir until onions start brown. Add caraway seeds, stir another 1 min, than add chopped red peppers, garlic and marjoram. Stir for 2min, add beef cut into 3cm cubes, stir for another 2min, add paprika powder and goulash spice mix, stirring to evenly coat the meat. Season with salt and pepper to taste. Add the red wine and beef stock. Bring to boil, add hot water, cover, reduce heat to very low and cook with lid on for 1 and 1/2 hour or until the beef is fork tender. When is beef tender thicken with corn flower. Goulash need rest before serving.

Serve with table spoon of creme freche�sprinkled with smoked paprika and crusty bread.

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