Hungarian Goulash: Grand Prix Gourmet | JAQUO Lifestyle Magazine

Step 1

Slice the onions thinly and sweat in the oil.

Step 2

Add salt to the chunks of meat and brown them nicely with the onions.

Step 3

Add the paprika. Keep stirring because paprika can burn easily. Add the spices and herbs.

Step 4

Cover with water and allow to simmer on a very low heat for about 40 minutes or until the meat is cooked.

Step 5

Chop and add the tomatoes and green bell peppers and crushed garlic.

Step 6

Continue to simmer on a low heat with the lid off.

Step 7

Dice the rest of the vegetables and add them to the pot.

Step 8

Continue to cook until the potatoes are soft and start to thicken the stew.

Step 9

If it is too watery, add a teaspoon of tomato puree and turn up the heat and let it boil until it reduces.