Goulash is a traditionally Hungarian dish, but it's very popular in Poland. It's usually made of beef, onions, vegetables and lots of spices. In Hungary it's prepared as a soup or thick stew. In Poland it's usually stew eaten with pasta, millet, buckwheat, pear barley or mashed potatoes and is eaten as a main dish. You can also serve it with plain dumplings. It's easy to make but it has to simmer for about an hour (till meat is nice and soft), so make sure you prepare it in advance. You can add whatever vegetables you have. The one which can't be missed is onion.

How to make it...

- 300 g beef
- 0,5 l vegetable stock
- 1 onion, chopped
- 2 carrots, chopped
- 10 wild mushrooms, chopped and fired with some butter
- salt, pepper, paprika, dry herbs
- 3 tablespoons flour for coating the meat
- oil for frying
- 2 tablespoon flour to thicken the sauce

Cut the beef into small pieces and cover with flour. Fry until brown outside but still raw inside. Add onion fry a minute more and pour the stock. Mix well add carrots, fried mushrooms and season. Cover and simmer for about 1 hour on a very low heat. Take the pot out of the heat. Take 1/2 cup of the sauce and add 2 tablespoons of flour. Mix well so there is no lumps. Pour the flour mixture into the stew stirring constantly. Don't pour it over boiling stew as this may result in formatting lots of lumps! Heat the goulash again and boil for few minutes, allowing flour to mix well and thicken the sauce. Season to taste if necessary and... ready to be served.