Beef Goulash is Hungary's national dish. It is actually a meat stew flavored with paprika and caraway seeds. I do not have caraway seeds in my kitchen, so I have to do away with this ingredient. I have actually modified this recipe a little bit to suit our locals’ taste buds. Instead of using beef, I used pork ribs. I have also put in some celery to add in a little colour to the dish. Anyway, it turned out not very far out in taste from the original goulash.
Ingredients
1 kg of Pork Ribs, cut into 1-inch pieces
Paprika, 1 table spoon
Butter, 1 table spoon
Pepper ½ teaspoon
Onions, 1 large, chopped finely
Garlic, 1 clove, crushed
Potato, 2 pcs, diced
Bay Leaves, 2 pcs
Oregano, 1 teaspoon
Tomato, 1 large, chopped finely
Canned tomato, 1 cup
Lemon Juice, 1 tablespoon
Basil, 5 leaves
Salt to taste
Heat up 2 table spoon of olive oil in pot and add in the onions and garlic. Stir fry until fragrant and then add in the pork ribs. Add in butter, salt, paprika, oregano, basil and pepper. Fry the mixture until the pork ribs caramelize. Add 4 cups of water and bay leaves. Simmer until pork ribs are soft. Add in fresh tomato, potato and canned tomato. Add salt to taste.
