Saturday, June 28, 2014


Having grown up on the other side of the world, our house was always filled with the scents of a typical European kitchen. Years later I still haven't mastered the perfect Adobo, I have to sheepishly admit, and I have yet to figure out what all the vegetables in a Sinigang consist of. On the other hand, my international cooking game has gone up a few levels.. Concocting my own versions of things I have tasted back home. But still, nothing compares to my mother's cooking. And I was lucky enough to have her as a houseguest, so I could bribe her with mango shakes and shopping until she finally caved and joined me in the kitchen to cook one of my favorite childhood meals, a Hungarian Goulasch.

This recipe can be customized as you go.. take note that you can add other kinds of vegetables, even potatoes, and it can be served on any kind of carb your heart desires. My go-to is always always always some oddly shaped pasta, in this case Fusili.


  • 500gram beef (cut into chunks) 
  • 1/2 cup all purpose flour.
  • 1 red pepper (cubed)
  • 3 onions (chopped)
  • 1 medium carrot (chopped)
  • 3 cloves of garlic (sliced)
  • 2 dried bay-leaves
  • 1/4 tsp cumin (optional)
  • 2 tsps ground paprika
  • 1 small pack of tomato paste 
  • 1 1/2 cubes of chicken or beef broth
  • salt & pepper to taste
  • cooking oil 
  • spring onion or fresh parsley (chopped)


Lightly coat beef chunks in flour.

1. Fill a large pot with cooking oil, I used coconut oil but any will do, and fry the beef chunks on high heat until brown. Remove the beef from the pot, leaving the oil.

2. Add the chopped onions to the oil and fry lightly. Add the garlic & carrot and stir. 

3. Add ground paprika, cumin, broth cubes and 2-3 cups of water. 

4. Bring to a boil.

5. Once mixture is boiling, add browned beef, bayleaf and adjust heat to low.

6. Cover pot and let simmer, monitoring it to check if you need to add more water. (this takes around 45mins - 1hr, depending on the size of the beef chunks) Stir every now and then so the meat doesn't stick to the bottom of the pot. (there has to be enough liquid covering the meat for it to slow-cook)

7. Keep checking the meat to see if it is close to being cooked tender, then add red bell pepper and let simmer for another few minutes.

8. Season with a pinch of salt and pepper, according to your taste.

Serve on pasta, rice, potatoes or with bread.
I had mine on a double whammy portion of pasta. Aaaaand I went back for 2nd's. 

My post-binge nap was absolutely spectacular.

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