Hungarian Beef "Goulash" - Pörkölt
What's The Big Idea?
While Hungary's most famous dish may be "goulash", there is some confusion internationally as to what actually constitutes a "goulash".
Real
Hungarian Marha Gulyas traces its roots back to the nomadic
Magyar people, and was a one-pot soup-like dish,
to which cubes of dried meat were added. The recipe below is therefore what the the world outside Hungary thinks of as
"goulash"; a richer, thicker stew. Both are great - nothing wrong with either of them - we just thought we'd try to clear up the confusion!
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 1oz lard or 2 tablespoons olive oil and 2 tablespoons butter
- 3 medium onions, chopped
- 1½lb stewing beef, cut into 1 inch cubes
- 4 medium potatoes, thickly sliced
- 8fl.oz beef stock
- 8fl.oz sour cream
- 2 tablespoons tomato puree
- Salt and freshly ground black pepper
- 3 tablespoons paprika
- 2 bay leaves
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What To Do
 Heat the lard (or oil and butter) in a large saucepan, flame-proof casserole or wok.
Add the onions and meat and fry until the beef is browned on all sides and the onion is softened.
Add all the remaining ingredients and stir well.
Bring to the boil, then reduce the heat to very low, cover and simmer for 1½ - 2 hours, stirring occasionally.
Season to taste, and serve with noodles or fresh bread.
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