Recipes/gulasch.md

Hungarian stew or Gulasch

• 1 kg beef or pork for stew
• 800 g onions diced
• 2 bell peppers washed, cleaned out and diced
• 1 tsp tomato paste
• 4 cloves garlic
• some marjoram
• some caraway seeds
• 4 tbsp. ground paprika spice
• 1 tsp. white wine vinegar
• some salt & pepper
• 100 ml red wine
• 100 ml broth
• some oil for frying
• some tbsp sour cream
• some Tabasco, optional

Instructions

1. Heat the oil in a large pot.
2. Dice the onion and the bell peppers. Add onion to the oil and fry for 9 minutes while stirring. Add the garlic and tomato paste and continue to fry it for one minute. Now add the wine, broth, paprika, marjoram, salt, and pepper and stir. Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils. Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth. After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste. After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook. When the meat is cooked through, spice with salt and pepper. Optionally add some tabasco and / or sour cream. Serve with potatoes or pasta or dumplings or rice.