Bogracs gulyas (goulash)

Ingredients

• 80 ml vegetable oil
• 1 brown onion, finely chopped
• 3 tbsp sweet paprika, (hot if you are fan of heat)
• 1 kg chuck steak or gravy beef, diced 

• 1 tsp salt
• 1 tsp carraway seeds
• 2 cloves garlic crushed 
• 1 kg potatoes, peeled and diced
• 3 Hungarian (yellow) capsicums or sweet banana chillies, diced
• 1 tomato, chopped

Soup pasta (csipetke)

• 80 g plain flour
• 1 egg

Instructions

Heat the oil in a heavy-based frying pan over medium heat. Fry the onions until golden, then reduce the heat to low and add ½ of the paprika. Stirring rapidly, add the meat, salt, caraway seeds, finely chopped garlic and small amount of cold water. Stir occasionally while it’s braising not boiling.

While the meat is cooking chop the vegetables to same size pieces (1cm).

Prepare the soup pasta (csipetke) by mixing the flour and egg. The dough should be well kneaded and rested before making it into little pinched and rolled soup pastas around the same size as a large rice grain.

Before the meat is tender (1 ½ -2 hrs), reduce the pan juices and add vegetables and the remaining paprika. When potatoes are almost cooked add the pasta and adjust quantity by addition of water. Simmer until the pasta is just cooked, then serve with crusty bread.