Hungarian Goulash family recipe
Recipe brought to England by my grandfather, has been modified and improved over 3 generations. Not your everyday Hungarian Goulash but please try sample it. Every one who's tried it has always raved about it, even the fussiest of people. Picture coming soon... I promise.
Hungarian Goulash family recipe
Recipe brought to England by my grandfather, has been modified and improved over 3 generations. Not your everyday Hungarian Goulash but please try sample it. Every one who's tried it has always raved about it, even the fussiest of people. Picture coming soon... I promise.
Cooking Instructions
- 1
Finely chop onion, celery, garlic and chili and fry until soft
- 2
Add roughly chopped chicken breasts and cook until sealed
- 3
Add pepper and potatoes (cut roughky into 3cm cubes) then top with boiling water until just covering ingredients.
- 4
Add cayenne pepper and paprika then stir. The goulash does get darker as the water evaporates however you're going for a blood red colour.
- 5
Add the stock and simmer away for one hour on the hob. Alternatively 160°C in the fan oven for 2 hours is as good.
- 6
Ideally, you want a thick consistency mimicking that of a soup. So add water/flour depending on the thickness.
- 7
Season and add any more paprika if it is not deep red enough. Warning: may thicken.
- 8
Serve with stick bread
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