Keyword: cheap, easy, family recipe, feast, goulash
Servings: 4people
Author: Myreille
Ingredients
400gramspork ham (or beef shank)(chopped into bite sized pieces)
1onion(diced)
300gramscarrot(sliced into bite sized rounds)
1parsnips(sliced into bite sized rounds)
1tablespoonHungarian paprika powder (sweet)
2bay leaves
1teaspooncarraway powder
2clovesgarlic(chopped)
3potatoes(diced)
1tomato(diced)
1Hungarian yellow wax pepper or red bell pepper(diced)
1teaspoonsalt
sunflower (or canola) oil
Instructions
Heat the oil (or lard) in a large pot (or a Dutch oven) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
Add the meat to the onion and cook over high heat, stirring, until the meat is no longer pink (about 5-10 minutes).
Remove from the heat and add the paprika powder, stirring, add 3 liter of water and back to the heat. (Note! If the paprika powder is burn, the soup will be bitter.)
Add the carrots, the parsnips, the bell pepper, the tomato, the bay leaves, the cloves of garlic, the caraway powder and the salt.
Bring to a boil, cover, reduce the heat to medium and simmer until the meat is almost cooked.
Add the potatos to the soup and cook for about 20 more minutes.
Notes
I like the Goulash with crushed chili (hot red pepper flakes) or fresh jalapeno.