Today we allow ourselves to travel across Europe, at least in our imagination, to present one of the most famous recipes in the world from Hungarian gastronomy. You can probably guess what we’re talking about? Inevitably we refer to goulash, a specialty of this Eastern European country that resembles a simple meat stew, although in its original form it is quite different to its current incarnation. The original recipe calls for veal seasoned with onion, tomato, paprika or chili. Originally this was a simple dish that was eaten by herdsmen: the term ‘goulash’ derives from ‘Gulyas’, which means, in Hungarian, ‘herdsman’. The recipe then over time spread to the south, and to Austria and Venice. Our chef, who hails from the Venetian region, offers us a tasty variation for everyone to copy.
Cut the meat into 2cm cubes. Slice the onion and carrot, dice the celery and fry everything in lard. When the onion is golden, add the cubed meat, spiced with cumin and paprika, cover with beef stock and cook for 2 hours. Serve with a sprinkling of fresh chilli.
Add the stock to the meat and veg mixture until it just covers everything, bring to the boil, and continue to add stock as it evaporates. Add spices and cook for a long period until the meat is tender.