Goulash is one of those authentic and typical recipes that comfort and delight young and old. Originally from Hungary, this soup is made with tender beef cuts, fondant potatoes, tomatoes, peppers and a touch of paprika to enhance this fine dish straight from Eastern Europe.  Try this recipe and you will see that it will quickly become one of your classics!

*Ingredients: 4 people.

°600g cooked beef (chuck for example)
°400 grams of potatoes
°240 grams tomato
°200 gm yellow or red pepper
°4 onions
°1 clove garlic
°20 grams butter
°25 ml olive oil
°10 gm paprika
°5 grams ground cumin
°250 ml beef broth
° 20 ml sour or sour cream (optional)
°salt pepper


Discard the tomatoes and cut them into cubes. Cut the pepper into slices. Cut the onions into thin rings. Finely chop the garlic.

Cut the fat from the meat and cut into 3 cm cubes. Heat the butter and olive oil in a heavy-bottomed skillet, then grill the meat over high heat for 5 to 6 minutes, until nicely browned on all sides. Save it in a plate.

Reduce the heat and, in the same pan, fry the onions for 15 minutes. Then put the meat again and add sweet pepper and cumin. Mix and then add garlic, tomatoes, pepper and meat broth. Salt, pepper and mix again.
Simmer on very low heat, stirring occasionally, until meat is cooked through and sauce has thickened (it takes at least an hour and a half). Add a little broth if needed.
Peel the potatoes and cut them into pieces and add them to your preparation. Simmer on low heat for another 30 minutes, until the potatoes are tender.
 You can also add a teaspoon of sour cream, as is the Hungarian custom.