Hungarian Goulash Recipe

• 600 gm Beef sheen, cut into 2x2 cm cubes
• 2 tbsp Oil
• 2 Medium onions, chopped
• 2 Garlic cloves
• 1-2 Carrots, diced
• 1 Parsnip, diced
• 1-2 Celery leaves
• 1 tbsp Tomato paste
• 2 Fresh green peppers
• 2-3 Medium potatoes, sliced
• 1 tbsp Hungarian paprika powder
• 1 tsp Caraway seed, grounded
• 1 Bay leaf
• Ground black pepper to taste
• Salt to taste
• Water

• Heat oil in a pot and braise the chopped onions in it, until they get a golden brown color.
• Sprinkle the braised onions with paprika powder, while stirring them to prevent the paprika from burning.
• Add the beef cubes and sauté them till they turn white and get a bit of brownish color as well.
• The meat will let out its own juice. Let the beef-cubes simmer in it, while adding the crushed chopped garlic, ground caraway seed, salt, ground black pepper and bay leaf.
• Pour enough water, to cover the content of the pan. Let the beef simmer on low heat for a while.
• When the meat is half-cooked, add diced carrots, parsnip, potatoes, celery leaf and some more water.
• When the vegetables and the meat are almost done, add tomato paste and sliced green peppers.
• Let it cook on low heat for another few minutes.
• Bring the soup to the boil.
• Hungarian Goulash is ready.