Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
Preparation time: 35 min.
Cooking / baking time: 2 1/2 hours.
Can be frozen without the whole wheat grains
1 kg [2,2 lb] steak
350 g [0,8 lb] onion
100 g [3,5 oz] lard or 1 dl [0,2 pt] oil
3 tablespoons paprika
1/2 tablespoon caraway
250 g [8,8 oz] carrots
750 g [1,65 lb] potatoes
1 green bell pepper
450 g [1 lb] large, ripe tomatoes
1 pinch cayenne pepper (optional)
 Cut the meat into approximately 2 cm 2,3 inch cubes. Clean and chop the onions. Heat lard or oil in a pan and let the onions cook for approximately 5 min. Add the meat and fry on all sides without getting brown. Sprinkle with paprika and let everything simmer over low heat for 2-3 min. Add 2 liters / 4 pt of water, cumin and salt to taste. Boil and cook on low heat without the lid.
 Scrape the carrots and cut them into slices. Peel the potatoes and cut them into cubes. Wash peppers, remove seeds and stem and cut the flesh into strips. Cut a cross at the stem end of the tomatoes, dip them for a moment into boiling water and peel.
 When the meat has cooked for about 1 hour added all the vegetables. Let everything cook on low heat, uncovered, for another 1 1/2 hours, taste with more seasoning and a little cayenne pepper and serve the soup piping hot, with whole wheat grains.