Variation for the famous goulash. In my opinion this goulash resembles the picture tourists and non-Hungarians associate with Hungarian goulash more than its sibling, goulash soup, due to its thickness. If you eat a big bowl of bean goulash you can be rest assured to feel satisfied and full. I won’t take responsibility for the side effects of its bean content though. 🙂
- 1 large onion, chopped
- 1 bell pepper, chopped
- 600 g beef, diced
- 1 tsp ground cumin
- 1 tbsp paprika
- few black peppercorn
- 2 bay leaves
- 400 g tinned beans (you can use fresh beans as well but they will need soaking and precooking)
- 3 carrots, sliced
- 1 parsnip, sliced
- 4 medium potatoes, diced
- 1 large tomato, either chopped or in whole
- 1 small celery (optional), sliced
- salt, ground black pepper
- 1 handful of fresh parsley (if you want to remove it before dishing up it’s handy to tie them with a string in a bunch)
Preparation: 15 minutes to slice and chop everything
Cooking time: 2 hours 15 minutes
- Heat the oil in a pot and fry the onion until soft, for about 10 minutes. Tip in the bell pepper and fry for a further 5 minutes.
- Add the meat and cumin and brown until the meat is sealed.
- Stir in the paprika then pour as much water that covers the ingredients. Drop in the bay leaves and peppercorns.
- Cook on low for about 1 hour then add the sliced vegetables and beans. Top up with the lost water, season to taste and cook for another 1 hour.
- Season to taste, add the bunch of parsley and cook for 2 more minutes.
Serve with fresh bread (dipping it in the soup is just scrumptious 🙂 ).