Gulassi
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Gulassi (Gulyász) means shepherd’s pie in Hungarian. There are many versions of this classic, but it is the one of origin, made by shepherds simmering over a fire in a pot.
Ingredients for 8 people
About 1 kg of beef shoulder, diced small 3 onions 2-3 tbsp paprika powder 2 tbsp tomato puree; (or 2 tomatoes if in season) 2 peppers, can be of different flavours 8 potatoes water 1 teaspoon black pepper 2 teaspoons salt
Put the oven on to heat. Peel and dice the onion. Wash and finely chop the peppers. Cut myös meat to the size of your thumb.
Add all the ingredients to the oven, except the potatoes, and add enough water to cover the ingredients. Reduce the oven temperature to 150C and simmer the goulash under the lid for a couple of hours. Note that the ingredients are not pre-baked, but go into the pot raw.
In the meantime, peel the potatoes and cut them into four pieces. Taste the goulash, then taste the paprika. Salt and pepper may be added. Add more spices if needed.
Stir in the potato cubes and add a little water if needed. The goulashes can be jäädä lientä as a sauce. The potatoes absorb my water during cooking.
Roast in the oven for half an hour and remove from the oven under the lid to cook for at least 15 minutes. The goulash is at its best the next day, so make a big batch at once.
