Goulash

Goulash Is often confused with Porkolt. Goulash is a Hungarian soup and Porkolt is a thick, red, meaty stew. The stew is the one I wish to describe. This is obviously the best when prepared over a camp fire, when one can add the final touch of a little pinch of ashes from the fire for extra flavour.

Ingredients:
Meat. Two different types. Pork or/and beef will do.
Lots of onions
Garlic
Tablespoon of mustard
Frying fat (lard/oil)
Paprika, quite a lot (3 or 4 tablespoons)
Hot paprika to taste
Ground cumin (not too much))
Red wine (dry or semi-dry)
salt, pepper
Stock (beef or chicken)

Procedure:

1. Cut meat into 1 cm cubes and marinade with mustard, a bit of wine, garlic, salt and pepper. Leave in cool place for a couple of hours.
2. Fry meat in fat until half done, then add sliced onions and chopped or crushed garlic and fry until onions are golden.
3. The trick, if you want the stew a lovely red and to avoid bitterness, is to add the paprikas now, into the hot fat in the meat and onions and fry it for a couple of seconds, as if creating a sort of "roux."
4. Cover all this with some stock, enough to get a nice, not too diluted consistency. Leave this to stew over a small flame. This can take anywhere fom an hour up to three. Add wine as needed and stew down so that all the onions dissolve and you are left with meat in a fairly smooth red sauce. Add cumin towards the end of the stewing process.
5 . Serve with special Hungarian noodles or potato. Provide hot pepper sauce for those who like it very spicy.