Goulash was once the food of poor shepherds–in fact, that’s how the dish got its name, which is derived from gulyas, the Hungarian word for shepherd.
Goulash can be made with almost any type of meat–beef, lamb, pork or even “wild meats” such as venison, boar or rabbit — though most recipes today use beef. The dish also features a mixture of tomatoes, peppers, onions and paprika, this last an essential spice in Hungarian cooking.
- 1 cup chopped onion
- 1 clove of garlic, crushed
- 500g cubed meat (I used pork)
- 60g tomato puree
- 1/4 cup of water
- 2 teaspoons paprika (spicy Hungarian is best, though I fancy trying smoked paprika)
- black pepper and salt to taste.
Brown the cubed meat in a frying pan with a little oil. The meat doesn’t need cooking all the way through.