Hungary − Goulash

Goulash
This dish traditionally uses veal, but beef is normally used
due to the controversy surrounding the methods by which
veal is produced.
Serves 4
Ingredients
2 tbsp oil
1 large onion, peeled and chopped
1 lb (500 g) potatoes, peeled and sliced
1 clove of garlic, peeled and finely chopped
1 lb (500 g) cubed stewing beef
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
½ tsp caraway seeds
1 tbsp paprika
1 tsp mixed herbs
1 beef stock cube
¾ pint (450 ml) boiling water
4 oz (100 g) sliced mushrooms
1 tin of tomatoes
¼ pint (150 ml) soured cream (optional)
Salt
Pepper
MEAT

Heat the oil in a casserole dish or a large saucepan, then
fry the onions and garlic for a couple of minutes. Add
the meat, peppers, tomatoes, mixed herbs, paprika,
caraway seeds, salt and pepper, and cook for about 5
minutes.
Dissolve the stock cube in the boiling water and add
to the above. Simmer for about 40 minutes, then add
the potatoes and cook for another 40 minutes. After
about 30 minutes add the mushrooms. If they are added
any earlier they will be overcooked and go mushy.
Before serving add the soured cream, if required.