Beef goulash.

Beef goulash

A traditional Hungarian dish, popular all over the world now.


● 21 oz (600g) beef,
● 14 oz (400g) onion,
● 7 oz (200g) bell peppers,
● 3.5 oz (100g) carrots,
● 3.5 oz (100g) celery root,
● 3.5 oz (100g) tomato paste,
● 28 oz (800g) potatoes,
● 3.4 fl oz (100ml) oil,
● 3.5 oz (100g) flour,
● 1 egg,
● 1 bunch fresh parsley,
● 10 fl oz (300ml) water,
● 0.1 oz (3g) chilli,
● 0.1 oz (3g) caraway,
● 0.1 oz (3g) sweet paprika,
● Thyme,
● Salt and pepper.


1. Clean the skin off the meat, wash it and cut it into pieces. Clean the onion, the parsley, the chilli pepper and the garlic and chop them finely. Cut the bell peppers into strips. Clean, wash and grate the carrots and the celery. Peel the potatoes and cut them into cubes.

2. Dilute the tomato paste in 3.3 fl oz (100ml) water. Fry the onion in 100 ml oil and 100 ml water, with the carrots and the celery. Add the tomato paste, the meat, 200 ml water and let it simmer for about 40 minutes.

3. Prepare a consistent dough from the egg, flour, salt and 50 ml water. Separate small dumplings (peanut-sized) and boil them in salty water.

4. Back to the meat sauce: add sweet paprika, salt, pepper, garlic, thyme and continue cooking for another 30 minutes.

5. Separately, boil the potatoes in salted water.

6. Add the dumplings to the meat pan and cook for 5 more minutes.

7. Serve the goulash warm, with strips of bell pepper on top and potatoes, decorated with fresh parsley.

Bon Appetit!!!

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