Pörkölt – Hungarian goulash

Ingredients for 6 servings:

• 500 g beef
• 100 g pork
• 3 large onions, approx. 700 – 1000 g
• 2 bell peppers, red
• 50 g bacon, streaky, diced
• 1 garlic clove(s), finely diced
• ½ tsp caraway seeds
• salt and pepper
• Paprika powder, hot
• 3 tbsp lard or oil
• 200 g crème fraîche or sour cream
• 1 bunch parsley, finely chopped
• ½ liter water, hot or broth
• 1 bay leaf
• 2 tbsp tomato paste
• 1 tsp chili powder, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Recipe by Rosi and Sani Somogyvary

Cut the meat into approximately 2 cm cubes and season with salt and pepper. Roughly chop the onion and cut the bell peppers into strips. Heat the fat in a large pot and sear the meat (and bacon) little by little. Add the onions and garlic and continue to simmer until translucent. Now add the bell peppers and simmer with the lid closed for another 5 minutes. Add the bay leaf, caraway seeds, and tomato paste and pour in the water. (It should be covered by about 1 cm). Bring to a boil and season well with paprika and chili powder, if desired. Now simmer over low heat for about 60-90 minutes (stirring occasionally to prevent burning on the bottom). Season again well. Thickening with flour or starch is not necessary. Remove from the heat, stir in the crème fraîche, and serve sprinkled with parsley. Serve with whole-grain rice or pasta (fusilli, farfalle, rigatoni), or even mashed potatoes. The whole thing can easily be frozen in portions. I’m single, but unfortunately, I can’t prepare smaller portions.