this is part 17 and today we’re taking a trip to Hungary where we will be making some Goulash 🇭🇺
if you want me to make a stew from your country, let me know in the comments below and follow for part 18 🙂
vote below for where you want me to go for part 18 👀🌍
2 brown onions sliced
2 tbsp lard/butter (I didn’t have any so used oil)
400g stewing beef
3 tbsp Hungarian paprika (use sweet paprika if you cant find)
2 bay leaves
1 tbsp salt
2 garlic cloves
1 tomato
1/2 red pepper
1 carrot
1 medium potato
2 cups beef stock
Step (1)
Heat up the lard/butter in a large stewing pot on a medium heat, then add the 2 sliced onions and cook on low for 30 minutes, stirring occasionally.
Step (2)
Once the onions have cooked, add the Hungarian paprika, bay leaves & salt off the heat. This is done so the paprika doesn’t burn. Mix well and cook for a further 10 minutes on a low heat to avoid burning the paprika. Then add the garlic and cook for a further 2 minutes.
Step (3)
Now pour In the beef stock, followed by the tomato and red bell pepper. Bring to a simmer, cover and cook for 1 hour and 40 minutes.
Step (4)
After 1hr 40mins, add the carrot and potato and cook uncovered for 20/30 minutes until the stew has thickened and the beef is tender. Serve with fresh bread and enjoy 🙂