From the country’s varied culinary repertoireÂ Hungarian goulashÂ is the most famous and often cooked dish outside the borders of Hungary.Â Authentic gulyÃ¡s is aÂ beef dishÂ cooked withÂ onions,Â Hungarian paprika powder, tomatoes and someÂ green pepper.Â PotatoÂ andÂ noodlesÂ (csipetkeÂ in Hungarian) are also added according to some recipes.Â Hungarian goulash is neither a soup nor a stew, itâ€™s somewhere in between.
Saute onions in large hot skillet with oil until dark brown. Add the paprika and saute for 2 minutes
Add the meat and saute the meat with the onion and paprika for 5 minutes. Fill the pot with water untilÂ the meat is covered.
Add the tomato puree.
Smash garlic with the salt and caraway seed and add with the rest of the seasoning to the goulash.
Simmer for one hour and 15 minutes or until the meat is done. De-grease the goulash with a large spoonÂ if there is too much fat on top.
To thicken the goulash combine the corn starch with water and add to goulash while stirring until the right thickness is reached.
Bring the goulash to simmer for 5 more minutes. Check for spices and seasoning and adjust if necessary.
Serving ideas: The goulash tastes better if cooked one day in advance and reheated.
Serve with boiled potatoes or noodles.
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