Real Hungarian Golash
Ingredients
2 lbs (.9 kg). beef shanks, or other stew meat, cubed
1 big onion, cubed
2 tbsp (30 ml) lard
1 lb (.5 kg). carrot, sliced thick
1 lb (.5 kg). potatoes, peeled and cubed
6 cups (1425 ml) water
1 green bell pepper, diced
2 cloves garlic, pressed
1 tomato, chopped
2 tbsp (30 ml) ground paprika (yes, this much)
1/4 tsp (1 ml) caraway
1/4 tsp (1 ml) ground black pepper
1/2 tbsp (7 ml) salt
Preparation
Saute onion in hot lard until transparent, be careful, don’t burn it.
Add meat, brown the surface while stirring.
Add paprika, and stir vigorously until mixed with meat.
Add 6 cups (1425 ml) of water, and everything else except the carrots and potatoes.
Simmer for about 1 hour, or until beef is almost tender.
Add potatoes and carrot and simmer 15 more minutes.
Add more salt to taste if necessary, and/or replace evaporated water.
Comments
Vegetable shortening can be used instead of lard.