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Classical Hungarian Goulash

This warming winter stew – the most-cooked dish from Hungary – is great if you’re entertaining. All the hard work is done in advance, and the length of cooking time not only ensures your meat is tender but also leaves you plenty of time to get ready! Serve with crusty bread or mixed vegetables – or simply enjoy it by itself.
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  • 600g beef shin cut into 2x2 cm cubes
  • 25ml oil
  • 2 medium onions, roughly chopped
  • 2 cloves of garlic
  • 1–2 carrots, roughly chopped
  • 1 parsnip, roughly chopped
  • 1–2 celery leaves
  • 2 medium tomatoes, peeled and chopped or 1tbsp tomato sauce
  • 2 fresh peppers, chopped
  • 2–3 medium potatoes, roughly chopped
  • 1tbsp Hungarian paprika powder
  • 1tbsp grated lemon zest
  • 1 bay leaf

NUTRITIONAL INFORMATION

 

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  • 1 Braise the onions in hot oil, sprinkle with paprika, add meat cubes and brown them. Add garlic, bay leaf, pour water to cover and simmer on low for 45 minutes. Add vegetables: carrots, parsnips, potatoes and celery leaf. Add more water if necessary, then braise for 30 minutes.
  • 2 When vegetables and meat are almost tender, add tomato cubes, lemon zest and diced peppers; simmer over low heat for 15 minutes.
  • 3 Serve hot, sprinkled with herbs.