One of the most well known European dishes of all time, goulash. Dating back all the way to the 9th century, this rustic shepherd dish is derived from the eponymous ‘gulyas’ or herdsman that would prepare it. It wasn’t until the 16th century however, that this dish would come to be known synonymously with the hot spice of paprika which was grown by Turks in the capital of Buda, now a part of Budapest.
In truth, this is a relatively simple dish and I wasn’t sure at first if it was noteworthy enough to be considered a ‘gourmet relic’. However, it was that very smoked paprika which convinced me. A good beef stew is always going to be a house favorite here, but the particular composition of this dish is actually something special and noteworthy. It is not cluttered with a profusion of ingredients and hence the each component is allowed to shine and the added kick of hot paprika ties it all together.
3-4 lbs beef chuck, cut into 2 inch pieces
2 strips of bacon, chopped
6 onions, chopped
3 tbsp paprika
1 1/2 tsp salt
2 green peppers, chopped
- Brown beef chunks in a skillet and then transfer to a large pot.
- Rinse the skillet with 1 cup of water and then add to the pot.
- Fry bacon in skillet, add the onions and cook until wilted.
- Add paprika and salt and then mix this in with the beef.
- Add green peppers to the beef stew bring to a simmer and cook for roughly 2 hours.