Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices, originating in Hungary and often consumed in Central Europe. This recipe is a crowd pleaser as it is filled with meat, vegetables and spices. The rich broth is made with BOU Beef Flavored Bouillon. Make goulash ahead of time and freeze or serve immediately after cooking.
2 lbs Beef shank center cut bone in
1 large onion
1 large pepper
1 large tomato
3 large potatoes
3 white carrots
3 - 4 celery stock
1 bunch Fresh parsley
1 tbsp paprika
Salt to taste
In a large pot bring water to boil and dissolve the 3 BOU Beef cubes (see packaging for recommend water). Add the finely chopped onions.
Separate the meat from the bones, add the bones then the finely chopped meat. You want to have small pieces. Add the tomato and the peppers and cook on low/medium low for about 1.5 hours to 2 hours or until the meat is tender.
Remove the peppers, tomatoes and bones. Add paprika some salt and the remaining chopped vegetables, except the parsle y. Cook for another 10 to 12 minutes depending on how tender you like your veggies cooked in the soup.
Serve it with fresh finely chopped parsley on top. For a traditional Hungarian experience, serve it with some organic country style Sourdough bread.