Goulash is a traditional stew from Hungary, though it’s also spread across the Balkans and most of Central Europe.
Here’s an adapted version using dried porcini mushrooms to add a rich meaty flavour and strength to the already strong stew.
Ingredients (serves 4)
- 0.5kg pork
- 2 larger onions
- 2 teaspoons cayenne pepper
- 1 dry (smoked) paprika
- half tsp of ground hot paprika (if you like it spicy)
- 1 tsp vegeta
- salt and pepper to taste
- 2 bay leaves
- Chop the pork into tiny pieces, removing all the meat gristle.
- Mince the onion. Pour some oil in a pot to cover the bottom, and fry the onion. When the onion gets the golden colour, add the meat and crunch the dry paprika in.
- Fry until meat gets nearly done (grayish-brown color), stirring so it doesn’t stick.
- Add water to cover the meat + about half liter. Add the remaining ingredients – mushrooms, cayenne, hot paprika, vegeta, salt, pepper and bay leaf.
- Cook for about an hour, until meat is very tender.
Add a bit of flour to make it thicker if you like.
That’s it. Fairly simple to make, and very strong flavour.