Hungarian Goulash

Ever looked at the cheap steak and decided not to buy it because it's just too tough?  Next time, buy the steak, add lots of peppers and paprika make a good bit of cheap steak into something special.  This is my take of Hungarian Goulash, perfect for a cold winter night.

Hungarian Goulash

Hungarian Goulash Recipe

Hungarian Goulash ingredients

Ingredients

1.5kg Chuck steak cubed
3 tbsp. Bacon fat
3 onions, chopped
6 garlic cloves, minced
5 tbsp. Paprika
1 ½ tsp. Caraway seeds
2 tbsp. Tomato paste
750ml beef stock
1 bay leaf
2 red peppers, chopped
Salt and pepper

Instructions

In a large stock pot melt two tablespoons of the bacon fat over a medium heat.
When the fat is hot, add the beef and brown it off, it is better to do this in batches so that the meat browns.
When the meat is cooked, set it to one side.
Add the remaining bacon fat to the stock pot along with the onions and a pinch of salt. 
Cook the onions for 5 minutes, use a wooden spoon to scrape the browned bits off the bottom of the pot. 
Add the garlic, paprika, caraway seeds, tomato paste and beef stock to the pot, keep scraping the bottom of the pan. 
Add the browned beef back to the pot along with the bay leaf. 
Reduce the heat to let the stew gently simmer for 2 hours. 
Add the red pepper and cook for another 30 minutes. 
Take the pot off the heat and let it rest for 10 minutes. 
Remove the bay leaf from the stew and season to taste. 
 

Hungarian Goulash