32 V I K I N G C R U I S E S
Serves: 4-6
2 tbsp oil
1 large onion, finely chopped
900g lean stewing steak
3 carrots, chopped
3 celery stalks, chopped
2 cloves garlic, sliced
1 green bell pepper,
de-seeded and chopped
2 large tomatoes,
skinned and chopped
1.4 liters beef stock
2 tsp paprika
1 lemon
Salt and pepper
3 large white potatoes,
peeled and chopped
Sour cream
Hungarian goulash is a thick, hearty soup spiced
with sweet paprika. Serve with a dollop of
sour cream.
1. In a large pot, heat the oil, then fry the onion for about
five minutes until softened. Add the beef and fry, stirring
constantly, until completely browned (add a little more oil if
necessary).
2. Add the carrots, celery, garlic and chopped pepper, then fry
for a further 5 minutes.
3. Stir in the tomato, stock and paprika. Season generously
with salt and pepper and add a good squeeze of lemon
juice. Turn the heat up and bring to a boil, then lower the
heat, cover and simmer for about 1 hour and 30 minutes,
until the meat is completely tender. Add the potatoes about
20 minutes before the end of cooking time. Serve in bowls
and garnish with a large spoonful of sour cream.
Goulash
