(Courtesy of my dad)
Serves 4 to 6
This is a Hungarian classic, and is so tasty and filling. You can make it lower in fat by using chicken, but it’s really great with veal.
- 2 lbs (1”) cubed beef, veal (or chicken if you wish)
- 2 onions, white or yellow chopped very very finely (the finer the better!)
- 2-3 garlic cloves mined
- 2 Tbsp. cooking oil or butter
- 2-3 Tbsp. (adjust to taste) Hungarian sweet paprika (most important to use real Hungarian paprika for best flavor)
- 2 bay leaves
- 1 Qt. water or stock
- 4 peeled and diced potatoes or 1 head cauliflower for a low carb version
- 1/4 tsp. black pepper
- 1 tsp. salt
- 2 tsp caraway seeds
Add 1 tbsp or oil or butter to large pot and brown meat on high heat (just the outside of the meat should be browned, this will help keep the falour and keep it moist). Set aside
Add 1 tbsp of oil to a frying pan and fry onions on medium heat until soft. Add garlic until browned.
Bring the pot with meat back to the stove and add the fried onions and garlic to it and set on medium heat. Add all spices and water or stock.
Cook for about 1.5 to 2 hrs (for beef or veal), and 20-25 mins for chicken. The longer you cook the beef or veal the more tender it will be. The liquid will become thicker.
This dish can have many variations. You can add whatever veggie you want and serve it with any starch you’d like. I actually just put a scoop over lettuce for a Goulash Salad. It’s awesome as a leftover so a great meal to make on a Sunday evening while winding down from the week and just relaxing.