My friends Georgie and Janos Horvath have cooked and served me traditional Hungarian Gulyas (Goulash) a couple of times now. We often share food, whether at home, or eating out for a meal. We even caught up for a meal in Paris while on separate holidays just over a year ago. Most recently they shared this dish with a larger group at the Australia Day recipe swap in my home. Here’s their recipe, just as they gave it to me.
1kg blade steak cut into 2cm cubes
300g onions finely chopped
20g Hungarian paprika powder mild (or Macedonian Marco Polo brand)
caraway seed, finely chopped
3 cloves garlic, finely chopped
800g Desiree potatoes cut into 1cm cubes
200g carrots sliced thickly
140g banana chillies cut into 1cm cubes (green capsicum is not suitable, because it tastes like grass)
60g tomatoes cut into 1cm cubes
home made pasta (csipetke) made from 80g flour, 1 egg pinch of salt
Heat oil on medium and sauté onions until golden yellow / light brown. Turn the heat off, wait a few minutes until the onions cool a little then quickly stir in paprika powder. (If the oil is too hot, the paprika powder burns and turns bitter.) Add meat, season with salt and cook on medium heat stirring frequently. When the pan juices evaporated, add finely chopped caraway seed and garlic and add a little water. Put a lid on the pot and sauté the meet on low-medium heat stirring occasionally. When the water evaporates, add a little more, but not too much – the meat should cook in steam, rather than in water.
When the meat is almost cooked, add potatoes. When the potatoes become transparent, add hot water (approximately 1 litre), fresh banana chillies and tomatoes and simmer until all vegetables are tender. Season with salt and add more water if the soup is too thick.
Cook the pasta in salty boiling water and add to soup just before serving.
TIP: Instead of using lard, cut the fatty bits off bacon rashers, finely chop and cook them in the oil until the fat is running. Then add the chopped onions to this mixture.