Serves: 6-8 servings
  • 3 tbsp (40g) lard or vegetable oil
  • 1.7 lb (800g) beef, your choice
  • 1½ red bell pepper
  • 1 medium size onion
  • 2-3 medium size red potatoes (optional)
  • ½ tsp smoked paprika
  • 1 tbsp paprika
  • 2 red hot peppers or ½ tsp chilli flakes
  • 1 tsp ground cumin
  • 1-2 bay leaves
  • 1 tsp sugar
  • some fresh parsley
  1. Get your ingredients ready, cut beef in decent size cubes, chop onion, bell peppers and/or hot red peppers if you use them instead of chilli flakes
  2. Add lard or vegetable oil to a large size soup pot; add beef and cook on medium heat until all water coming from it evaporates.
  3. Don't let the meat fry, add onion and peppers and mix until they get properly caramelized; onion will be translucent and pepper will soften quite a bit but not mushy.
  4. Add sweet and smoked paprika and ground cumin (and chilli flakes if you went this road) and seriously mix everything; let those spices roast for a bit but don't burn them.
  5. Add water but only as much as you need to barely cover your ingredients and let cook for about 30 minutes.
  6. Get your tomatoes ready if you are not using whole canned ones. To get the skin of them easily, boil some water and drop them inside for 1-2 minutes or until their skin begins to split. No biggie.
  7. When meat is almost done/cooked, add potatoes, tomatoes, sugar, salt and pepper to taste. Cook for another 30 minutes to an hour, or until meat and potatoes are done.
  8. Add fresh chopped parsley and enjoy... I definitely did!
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/goulash/