Although this rich dish first saw the light of day in
Hungary, it has become popular worldwide.
Typically, it is cooked slowly for hours, with paprika.
2 Tbsp (30
ml) olive oil
750 g goulash cubes
2 medium onions, peeled and sliced
3 cloves garlic, peeled and crushed
2 tsp (10 ml) ground paprika
2 x 400 g cans whole tomatoes, chopped
2 tsp (10 ml) sugar
salt and freshly
ground black pepper to taste
˝ cup (125 ml) sour cream
- Heat the oil in a heavy-based saucepan and brown the beef until golden, then sauté the onions and garlic until soft.
- Add the paprika and fry lightly, then add the tomatoes, sugar and seasoning. Bring to the boil, cover and reduce heat and simmer for about 1 ˝ hours or until the meat is tender. Stir in the sour cream and serve immediately with potatoes or pasta.
Serves 4-6
Did you know?
Paprika is the ground, red powder of mild and hot pepper, but is milder than cayenne pepper.
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