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Hungarian Beef Goulash

There is perhaps no dish so readily identifiable with Hungary than goulash. There are at least 80 standard variations calling for a variety of different ingredients. Below is a traditional beef goulash recipe.

ingredients

serves 8
65 g (2 1/2 oz) butter or margarine
1 large onion, coarsely chopped
1 large tomato, peeled, seeded and coarsely chopped
1 medium-sized green pepper, seeded and finely diced
2 kg (4 lb) lean beef sirloin, cut into small pieces
700 ml (1 1/2 pt) beef stock
30 g (2 tbsp) flour
30 g (3 tbsp) poppy seeds
20 g (2 tbsp) Hungarian sweet paprika
50 ml (2 fl oz) dry red wine
225 ml (8 fl oz) water
450 g (1 lb) egg noodles
60 ml (4 tbsp) sour cream

method

1. Melt the butter or margarine in a large saucepan over a low heat.

2. Add the onion, tomato and green pepper and saute for 5 minutes.

3. Add the beef, beef stock, flour, poppy seeds, paprika and red wine. Simmer for 30 minutes.

4. Add the water, cover, and simmer for 90 minutes.

5. While the goulash simmers, cook the egg noodles in a large pan of boiling water.

6. Drain well.

7. Serve the goulash on a bed of noodles, and drizzle the cream over the dish.

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