Hungarian Goulash

INGREDIENTS

• 1-2 tablespoons Oil
• 1½ (700g) Stewing beef, cut into chunks
• Salt to taste
• Pepper to taste
• 2 Onions, roughly chopped
• 1 Red bell pepper, diced
• 3 Tomatoes, chopped
• 3 garlic cloves, minced
• 1 tablespoon Hungarian sweet paprika
• 1 teaspoon Cumin
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon Dried thyme
• 1 tablespoon Tomato paste
• 1 cup (240ml) red wine (optinal)
• 4-5 cups Beef stock/chicken stock/water
• 2 Bay leaves
• 1 Celery stalk, chopped
• 3 Carrots, cut into chunks
• 2 Potatoes, cut into chunks

DIRECTIONS

1. In a large pot heat oil, add beef chunks, season with salt and pepper and brown them, about 6-7 minutes. Remove the beef from the pot and add chopped onions. Cook and golden. Add bell pepper and cook for 3-4 minutes. Add chopped tomatoes, minced garlic and cook for 3-4 minutes.
2. Put the beef back into the pot, add tomato paste, season with the spices and mix well.
3. Pour in red wine and deglaze (cook until reduced by half). Add beef stock and bay leaves.
4. Cover the pot, reduce the heat to low and cook for 90 minutes.
5. After 90 minutes add celery, carrots and potatoes and cook for another 20-30 minutes.
6. Serve!

Notes:

• If you prefer thinner goulash, add more liquids. If you prefer thicker goulash, add less liquids.
• Instead of wine you can use beef stock/chicken stock/water.