Norbert Dobos, one of the chefs at The Culbone, has kindly provided us with this recipe.

Serves 4-6

Ingredients: 500 g beef shin cut into small cubes, 1-2 onion diced , 1 spoonful oil, 1 spoonful Hungarian paprika, 2 clove of garlic crushed, 1 teaspoon of caraway seed , black pepper, salt, 1-3 bay leaf, 1-2 carrot diced, 1 Hungarian green pepper (zöldpaprika) diced, 2 tomatoes finely chopped, celery leaf, parsley chopped, 1-2 parsnip diced, 3-4 potatoes diced,200ml beef stock

1. Add a good splash of oil to a large pan and gently saute the onions, garlic and pepper until softened. Add the beef and continue to cook until the meat is browned and the vegetables are cooked. Stir in the paprika and cook for 2 more minutes (be careful with a paprika do not burn it), then add 200ml of the beef stock. Bring to the boil and cook until reduced by half. Add the parsley,celery leaf, caraway seeds, the tomatoes and season well.
2. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes,carrot,parsnip plus any remaining stock and a little water if it’s looking too dry, and simmer until the vegetables are cooked. Serve fresh bread,or if you like  with hot chili pepper  (dried or sauce).

Note: The best way of this dish when make it outdoor, in three legged hanging stew-pot, over fire.(bogracs)

PS: If you like Goulash, but prefer if somebody else cooks it for you, then come to The Culbone tonight, 26 February, for their Hungarian Night. More info on the website.