Goulash is one of the most famous Hungarian dishes, a soup or a stew based on beef, onion and lots of paprika powder.My lunch from yesterday is apparently a Czech version, although I took the freedom to change some of the ingredients. The plate to the left consists of lamb, garlic, onion, red pepper, fresh tomatoes, and fried tomato. For more spicyness, I added a couple of chillies.
This is how you do it:
fry pieces of meat in olive oil until they are brown, add one or two garlic cloves as well as 1/2 onion. Fry until the onion is golden, add a red pepper and the chillies, two tomatoes and a couple of spoonfuls of fried tomato. Add a cup of water, cover the pan and leave the mix to simmer for about an hour. Serve with rice.
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