How to make a good Hungarian Ghoulash

make delicious Hungarian ghoulash

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• cubed lamb or beef
• potatoes
• carrots
• onion, diced
• chopped tomatoes
• vegetable stock
• paprika
• sour cream (optional)
• bacon (optional)
• herbs

1. 

   Marinate the meat or lamb in balsamic vinegar for a couple of hours (optional but adds lots of flavour).
   
   When ready for cooking quick fry the cubed meat so the sides are 'sealed' (brown) but not cooked through. Then leave to the side.

2. 

   If you're using bacon, thinly slice and fry gently in a large pot. If you're not using bacon then proceed straight to step 3

3. 

   Heat oil in a large saucepan and add chopped onion. Cook on a high heat, keeping it moving until it has a translucent hue. Discard any poor unfortunates who get burnt.

4. 

   Add chopped tomatoes and cook for a minutes.
   Then add the herbs - sweet paprika, caraway seeds, bay leaf, salt, pepper and some chopped garlic.
   Add the vegetable stock (this could also be meat stock or chicken stock as you prefer)
   Add the lamb
   Bring to the boil then stir, simmer and cover for about 45 minutes to an hour

5. 

   Next add the chopped potatoes and cook uncovered for approx 10 minutes
   Then add chopped carrots (and any other root vegetables with an earthy flavor you wish to include)
   Cook for a further ten minutes or until potatoes and vegetables are tender.

6. 

   Your ghoulash should now be ready to serve.
   
   If you wish to, at this point you can add sour cream.
   
   Sprinkle a little paprika on the top before serving and Voila - delicious hungarian ghoulash
   
   Serve with chunks of bread

Tips & Warnings

• The bacon and sour cream options are really for those who do not have religious culinary restrictions but the ghoulash tastes wonderful either way