Goulash (Gulyás)
Photo: gran, CC BY 3.0
Goulash is a slow-simmered Hungarian stew of beef, onions and paprika, and this version keeps it very plain. The meat is layered with raw vegetables and cooks in its own juices with just enough water, so nothing needs stirring. The name Gulyás means cattle stockman, which fits. Use sweet paprika only, because hot paprika makes the stew too fiery and changes the texture. Potatoes go in at the end.
Instructions
Heat a little olive oil in a large pot and fry half of the chopped onions until they soften.
Lay some of the beef over the fried onions. Top it with a layer of the remaining raw onions, peppers, tomato, whole garlic cloves, paprika, peppercorns, bay leaf and salt.
Repeat the layers of meat, vegetables and seasoning until everything is used up, keeping the potatoes aside for later.
Pour in enough water to just cover the meat, put the lid on, and simmer over low heat. Top up with water only if the pot looks dry, and leave it alone as much as possible, since it needs almost no stirring.
Cook until the beef is tender when pressed with a fork. Stir in the potatoes, adding more water if needed to cover them.
Simmer for another 15 minutes, until the potatoes are soft all the way through. Taste and adjust the salt before serving.
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