I just love this dark, paprika, velvet, lava colour .This thick, hearty goulash was (and still is) a very popular dish among herdsmen in Hungary. They made it in a cast-iron kettle hung above open fire, out in the fields. Apparently it is the most famous and often cooked dish outside the borders of Hungary. Authentic gulyás is a beef dish cooked with onions, hungarian paprika powder and peppers. This is my mam's recipe and it is a bit modified - we added some hungarian red wine. It can serve it with noodles or potatoes.

for 5-6 portions:

  • 2 kg beef
  • 9 tbs sweet paprika
  • 2 tbs ground cumin
  • 3 large onions
  • half a bottle red wine (Hungarian Egri Bikaver)
  • 5 tbs olive oil
  • 3 cloves garlic
  • 2 grains allspice
  • 2 bay leaves
  • 5 tbs cream

We dice the meat , season with 6 tablespoons of sweet paprika and one hot paprika, add grounded cumin. Than dice onion into cubes. We Mix everything together pour the wine, add salt, pepper, leave for few hours, preferably overnight. Heat oil in a frying pan and add remaining sweet paprika,mix and brown, remove from the heat and add to the meat with whole garlic and spices. Put into preheated to 200 C oven for 2 hours. After removing you add some cream and blend well.