• Capital: Budapest
• Population: about 9.8 millions
• Area: 93 030 km²
• Currency: Forint

For my Hungarian recipe I made beef goulash. Goulash is a stew with beef some vegetables, potatoes and tons of paprika. It is served with a dallop of sour cream on top.

Goulash

Ingredients:

• 1 1/2 pound chuck roast
• 2 tablespoons flour
• 2 bay leaves
• 4 tablespoons paprika
• 1 tablespoon caraway seeds
• 5 cups beef broth
• 2 red peppers
• 1 onion
• 2 potatoes
• 2 carrots
• 2 tomatoes
• 4 cloves garlic
• 2 tablespoons butter
• A couple sprigs of Italian parsley
• Sour cream

Directions:

First prepare all your ingredients. Cut the beef in 1 inch cubes. Dice the carrots, onion, red peppers and tomatoes. Mince the garlic. Cut the potatoes in 1 inch cubes and reserve in water. Measure all the other ingredients.

In a saute pan, heat some olive oil on high heat. When hot, brown the meat in batches (avoid overcrowding the pan). Once the meat is cooked, reserve it in a dutch oven or a large pot.

In the same saute pan on medium high heat, add a little olive oil and butter then cook the onions, carrots and red peppers until the onions are translucent. When the onion is translucent, add the garlic and cook for 2 more minutes.  Once the vegetables are cooked, add them to the meat in the dutch oven. In a separate bowl mix the flour, paprika and caraway seeds then add them to the meat and vegetables. Mix until everything is well coated.

Deglaze the saute pan with 1 cup of beef broth. Make sure you scrape out all the brown bits of your saute pan. Pour the deglazing liquid over the beef alongside the rest of the beef broth. Add the tomatoes and bay leaf, stir well. Bring to a boil on high heat.

Once the liquid starts boiling, cover and reduce the heat to low. Let simmer for 1 1/2 hours.

After 1 1/2 hours, strain the potatoes and add them in the dutch oven. Let simmer for an additional 30 minutes or until the potatoes are cooked.

Serve with some chopped parsley and a large dallop sour cream on top.

Jó étvágyat!