Cold days are the best time for goulash. In Hungary the name usually means a thick meat soup with potatoes and vegetables eaten as a dish on its own.

The homemade goulash recipe was shared by Katrin, an author on the Hungarian cooking site Nosalty.

The flavour rests on fried onion and ground sweet paprika, which goes in before the meat. The vegetables are added later so they do not turn to mush.

What you need

Serves 5:

  • pork leg, 500 g;
  • carrot, 1;
  • parsley root, 1;
  • onion, 1;
  • potatoes, 200–300 g;
  • salt, 1 tsp;
  • ground sweet paprika, 1 tsp;
  • white pepper, a pinch;
  • ground caraway, a pinch;
  • all-purpose seasoning, 1 tsp;
  • sunflower oil, 2 tbsp;
  • water, 1.5 l.

How to cook

1. Cut the meat. Cut the pork into small cubes.

2. Fry the onion. Peel and finely chop the onion and fry it in the pot in oil with a pinch of salt so it does not burn.

3. Add paprika and meat. Take the pot off the heat, add the paprika and stir. Add the meat, stir again and pour in about 1 l of water.

4. Stew. Season, bring to the boil, lower the heat and simmer covered for about 40 minutes, stirring now and then.

5. Prepare the vegetables. Meanwhile peel the carrot, parsley root and potatoes. Slice the carrot and parsley root into rounds and dice the potatoes.

6. Add the vegetables. After 40 minutes add the vegetables and potatoes, pour in about 0.5 l more water and cook for about half an hour.

7. Adjust the seasoning. Taste to check everything is tender and well seasoned. If something is missing, add it and cook for about 10 more minutes.

The goulash is ready once the meat and vegetables are tender and the soup is rich and thick.

As a reminder, the day before Smachna Bucha fried potato pancakes.

Nota bene

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