The history of Goulash can be traced back to 9th century Hungary where Hungarian shepherds, when out working with their sheep, cooked stews, and thick soups from dried flavoured meat. Paprika, made from New World peppers, was introduced to the old world in the 16th century and soon made its way into goulash recipes. Paprika flavoured goulash spread to Germans during the 19th century under the Austrian and later Austro-Hungarian Empire from traveling Hungarian herdsmen.
200 g (7 oz) beef cubes
200 g (7 oz) pork cubes
butter or oil
3 medium onions
2 tablespoons flour
salt, to taste
paprika, to taste
⅜ L (13 oz) broth or water
2 to 3 tomatoes
250 g (9 oz) bell peppers; red, orange, or yellow
cream, to taste
Cut meat into cubes. Sear meat cubes in butter or oil. Dice onions, then add to and mix with meat. Combine flour, salt and paprika, then sprinkle over meat mix.
Separately, boil water or broth, then slowly add ¼ litre to meat. Blanch and peel tomatoes, then cut into cubes. Clean out bell pepper and cut into strips. Add tomato cubes and bell pepper strips to meat mixture.
Pour rest of broth or water over meat mixture, add salt and paprika to taste. For finer taste, also add cream, to taste. Cover with lid and let it simmer until fully cooked.