Gulasch

Gulasch is a nice stew to eat during winter when its cold outside which is the case right now in Sweden.  Gulasch is a national dish of Hungary, originally made by the cattlemen.  This time I used a beef shank but its also very good with lamb, I think that bell peppers and paprika powder are considered a must in a gulasch but besides that you can toss in whatever root veggies you like, parsnips, carrots, potatos, root celery etc. We drank a riesling from Alsace which I thought went very well with the spices of the stew.  I also used a smoked paprika powder which gave the stew a nice smokey touch.

I made a white baguette to go with the stew.  You can find a bread recipe here.

800g beef shank (högrev)
2 yellow onions
2 bellpeppers
3 garlic gloves
1/4 red chili
3 cellery sticks
1 can stewed tomatos
1/2 btl red wine
5dl beef stock
4 potatos
2 tblsp smoked paprika powder
10 sugar snaps

Cut up the meat into cubes.  Chop up the onions and the bellpeppers, finely dice the chili and the garlic.  Put the meat in a hot pan let it sear for a while then add the onions bellpepper and the celery and the chili and garlic and sear that too then put in the paprika powder and let it all sear together. Put everythinhg in a big pot and add the wine, the stock and the tomatos.  Let it simmer for 1 hour and 15 minutes  then put in the potatos and the carrots let it simmer until the meat is tender and practically falling apart then for the last 5 minutes put in the sugar snaps so they are still green and crispy when serve. Serve it with sour cream or cream fraiche.