Hungarian Goulash

Ingredients

• 400 g Beef shank, fat trimmed, cut into 2cm cubes
• 300 g Potatoes, peeled, cubed
• 150 g Carrots, peeled, sliced
• 150 g Parsley root, peeled, sliced
• 1 pcs Onion, peeled, finely chopped
• 2 clove Garlic
• 4 tbsp Pork fat
• 1 pcs Green pepper, washed, sliced
• 1 pcs Tomato, washed, chopped
• 1 tbsp Smoked paprika
• 1 bunch Celery stalk
• 1 tsp Cumin, ground
• 1 tsp Black peppercorns

Method

1. Place the fat in a big, 3L soup pot to melt on low heat.
2. Crush the garlic (peeled) and add to the fat. Also add the half of cumin powder. Let them simmer a bit. Avoid burning garlic.
3. Take the pot off from heat and add smoked paprika, stirring it. Add the meat cubes, place it back on heat, turning the heat up, and stir-fry the meat for a few minutes, stirring constantly.
4. Add the green pepper slices, chopped tomato, 0.5tsp salt, then stew them in their own juices for one hour at least, covered. Check from time to time if there's enough liquid in the pot, if needed, add some water in small amounts. The meat has to be almost tender at the end of the hour.
5. Add the carrots, potato, and bunched celery leaves. Pour as many amount of water on it depending on the amount of soup we'd like to have at the end (2 litres at least).
6. Add the rest of the cumin and the peppercorns and with reduced heat, cook the meat to tender.
7. Taste at the end if it needs more salt or pepper.