Hungarian Goulash

Name: Hungarian Goulash
Yield: Serves 4
Cuisine: Hungary
Ingredients: about 85 g/ 3 oz lard or oil; salt and pepper; 1 tbsp chopped parsley; 1 tsp salt; white of 1 egg; 85 g/ 3 oz unsalted butter; 2 garlic cloves, smashed and chopped; 1 tbsp paprika; 400 g/ 14 oz onions, cut into chunks; 170 g/ 6 oz self-raising flour, plus more for dusting; 1 bay leaf; 1 litre/ 1¾ pints beef or chicken stock; 450 g/ 1 lb canned chopped tomatoes; 60 g/ 2 oz white breadcrumbs; 4 tsp grated horseradish; flour; 900 g/ 2 lb of shin or chuck steak, cut into 115-g/ 4-oz pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

An authentic goulash is more a soup than a stew, and its preparation traditionally begins with the beef or veal being fried in lard, though you may prefer to use olive oil or a mixture of sunflower oil and butter.

Ingredients

about 85 g/ 3 oz lard or oil
salt and pepper
flour

Europe
Hungary
Eastern Europe
Soup

Method

Heat the lard or oil in a frying pan. Season and flour the shin or chuck steak pieces and brown vigorously all over, transferring them to a heavy casserole dish as they are done.

Fry the onions in the pan until brown, adding a little more lard or your chosen fat if needed. As it browns, stir in the garlic and paprika. Cook, stirring for 2 minutes, then spoon over the meat.

Seaso