A Real Goulash
|Onion||12 Ounce, finely chopped (375 gram)|
|Oil/Beef dripping||2 Tablespoon (for frying)|
|Beef shin||1 1⁄2 Pound (750 milliliter)|
|Sweet paprika||1 Tablespoon|
|Peeled potatoes||1 1⁄2 Pound (750 gram)|
|Chopped red pepper||6 Ounce (185 gram)|
Brown the onions well in oil or beef dripping.
Cut the meat into large pieces (at least 5 cm/2 inch each) and stir into the onions but do not brown the meat.
Pour in enough water to just cover the meat and sprinkle in the paprika.
Cook very gently until the meat is almost tender.
Cut the potatoes into large pieces and add to the saucepan with the chopped pepper.
Add more water to cover the mixture, and salt and pepper to taste, and simmer until the potatoes are cooked but still firm.
Serve in deep bowls so that you can first spoon up the soup and then the meat and potatoes.