Ingredients

One kg of beef stew meat (cut into cubes); 2 onions (chopped); 2 bell peppers, (chopped); 2 tomatoes (chopped); 2 carrots (chopped); 2 potatoes (cubed); 4 cloves garlic (minced); 1/4 cup of paprika; 1 tsp of caraway seeds; salt and pepper to taste; 6 cups of beef broth; 2 tbsp of olive oil; fresh chopped parsley for garnish.

Preparation and Cooking

• In a clay pot, heat some olive oil and add the beef and cook until browned on all sides, and remove the beef from the pot and set it aside.
• In the same pot, saute the onions first and add the garlic, paprika, caraway seeds, salt, and pepper and stir for a minute until the spices are fragrant. Then add the bell peppers, tomatoes, carrots, and potatoes and stir well.
• Return the beef to the pot and add the beef broth. If the broth does not cover the ingredients add some water.
• Cover the pot and place it in the wood fired oven and cook for about 2-3 hours at 170-190^o
• Goulash is garnished with fresh parsley and served with bread particularly a dense, crusty variety like a baguette or a sourdough loaf, perfect for soaking up the flavourful stew. A dollop of sour cream is a popular topping for goulash.

Hints and Comments

Traditionally it is cooked over an open fire in a cauldron.