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Hungarian Goulash
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This is the original and the real thing, from Hungary



  • 2 lbs (.9 kg). beef shanks or other stew meat, cubed
  • 1 large onion, cubed
  • 2 tbsp (30 ml) lard
  • 1 lb (.5 kg). carrots, peeled and thick sliced
  • 1 lb (.5 kg). potatoes, peeled and cubed
  • 6 cups (1425 ml) water
  • 1 green pepper, diced
  • 2 cloves pressed garlic
  • 1 tomato chopped, or 1 10 oz (280 grm). can
  • 2 tbsp (30 ml) hungarian ground paprika
  • 1/4 tsp (1 ml). caraway seed
  • 1/4 tsp (1 ml). black pepper
  • 1/2 tbsp (7 ml) salt
  • Saute onion in hot lard until transparent, don't burn it.
  • Add meat, brown the surface while stirring.
  • Add paprika, and stir vigorously until mixed with meat.
  • Add 6 cups (1425 ml) of water, and everything else except the carrots and potatoes.
  • Simmer for about 1 hour, or until beef is almost tender.
  • Add potatoes and carrots and simmer 1/2 hour more.
  • Add more salt to taste if necessary, and/or replace evaporated water.
Can use vegetable shortening instead of lard. This recipe I actually got off the on-line cookbook from someone else have tried the dish and it is very good. Enjoy!!!

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