Hungarian Gulasch

                      Hungarian Gulasch

This recipe is one of those instant product recipes I tried to cook from scratch. I found it on a german page, but since I checked the ingredient list, I added some herbs and I changed some ingredients. I think now its pretty close to the instant product, because my picky eater approved it. 


This is what you need:

- 1 lbs beef stew meat

- 1 lbs pork stew meat

- 1 Bell pepper, preferable red, cubed

- 1 Onion, minced

- 1 glove Garlic, minced

- 1 TSP sweet hungarian Paprika 

- 1 TSP Paprika hot or smoked Paprika

- 1 TBSP Flour

- 1 TBSP Tomato Paste

- 400 ml Beef broth

-100 ml red wine (the one you would drink)

- 100 ml water

- salt, Pepper

- 1 TSP Marjoram

- 1 TSP ground Rosemary 

- 1 TSP ground Caraway 

- 1 Bay Leave, ground



This is how you do it:

In a large skillet or pot, pan fry the meat (if necessary in batches) from all sides until they nice brown. Remove from Pan. Add a bit oil or Ghee and on low heat, cook the onions until their soft. Then add the Garlic and the Bell Pepper and cook it for another 5 min or until they have soft brown color. Now add the meat back into it and the Flour and Tomato paste and cook it for a min.. Now add the Broth, Water and Wine and the herbs, cover it and let it simmer for around 90 min. or until the meat is nice and soft. If necessary you can add more herbs and salt at the end. Also, if its to runny, just make a slurry. It's not suppose to be super thick.  

Traditionally we serve wide egg noddles with it. But you may also serve it with mashed potatoes, rice or just plain with a bread roll. 

Guten Appetit