Budapest Trip: Goulash

During the easter holidays in this year Nina, a friend living in Sweden, visited me. We both went to Budapest by train, visiting my former co-worker. We had a great time as you can see on the picture below:

me, Nina and Riza acting as tourists..lol

Budapest was amazing! Beautiful and clean city, friendly people, not hectic like in west european countries.

beautiful view of Budapest taken from Citadella

As you may know, hungary is famous with its Goulash. I bought original hungarian dried paprika and paprika powder, as they are a kind of must have souvenir if you visit Hungary.

Nina is holding a paprika powder

dried paprika hanging in front of souvenir shop

My husband asked me to make goulash yesterday and gave me the recipe. As he was a student, he cooked goulash quite often and good. And I didn't know that it was so easy to make it and tastes fantastic!!

Ingredienst:

500 g beef (for stew), cut a little bit bigger than mouthpiece

500 g onions, peel and cut finely

1,5 tbs hungarian paprika powder (sweet tasted)

2 dried hungarian paprika (optional)

salt to taste

150 ml water

2 tbs olive oil

3 carrots (optional)

Method:

Preheat the olive oil in the deep fried pan, put chopped onions, stir and cook until tender. Add the meat. Stir and cook until the meat has different color.

Then add water, cook goulash with the low heat and covered.

It takes about an hour, but periodicaly stir the goulash. If the sauce getting thicker and the meat is tender, you can add carrots (cut into big cubes) a few minutes before you remove the pan from the stove.

Serve it with cooked rice, potatos or bread dumpling (like what the austrian people do).

 

It's better if you eat goulash in the next day and it tastes better if you warm it again and again in the next days.