Beef goulash is one of my all time favourite winter foods. Not that I've had it all my life. My mother is the reason I learned to cook (that is, she can't cook...). So, this recipe is allegedly a traditional Hungarian goulash. I can't remember where I got the recipe from, but it's so damned easy that you don't even really need a recipe for it.
1 tablespoon canola or other flavourless oil
3 large onions, finely diced
2-3 heaped tablespoons paprika (smoked is the one to use in this recipe... its also knows as Hungarian paprika)
1 kg round steak (that's 3 generous steaks)
1 good, home grown, sun ripened tomato (I don't grow my own. I refuse to add a watery tomato to this recipe. So, I substitute a tablespoon of tomato paste)
- Heat up a heavy based saucepan. Add the oil when the saucepan is hot. Add the onions, and gently saute until transparent. Take the saucepan off the heat.
- This is very important. If the saucepan is left on the heat, this next step will make the goulash bitter
- Add the paprika, and stir through. Add the meat, and coat it well with the paprika and onion mix. Put the saucepan back on the heat, and cover the meat with boiling water. Do not over cover it. The meat should be only just covered
- Bring the meat to a simmer, add the tomato (or tomato paste). Simmer this away for a few hours, until the meat falls apart, and the water has almost evaporated.
- Serve with buttered noodles, or creamy mash.
Note: I'm making the goulash in a slow cooker right now... I'll tell you how it turns out, 'kay?