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More of a soup than a stew, beef goulash has to be Hungary's most renowned dish. Recipes for it vary considerably – some are very simple, some are padded out with vegetables. This one is based on the stew I ate in the paprika fields of Kalosca.
The savoury, slow-cooked beef and the tangy sweetness of the carrots and tomatoes work a treat with a silky, ripe, southern French red wine.
Typical values per serving:
This recipe was first published in October 2006.