‘Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.’ That’s what Wikipedia tells you.

I am telling you it is one of the best dishes that mankind ever invented. Seriously.

It may be pricey (with all the meat) and time-consuming (2 hours plus), but it is by no means difficult to make. If you can handle a knife and a wooden spoon … you are all set.

• beef, pork, moose (älg), lamb … whatever takes your fancy
• salami, minced meat
• onions (50% of the amount of meat you are using)
• chili
• mushrooms
• stout
• chocolate
• bell peppers (I used carrots here)
• garlic (as optional)
• pepper & salt + seasoning
• whipped cream

Start with cleaning the meat and cutting it into 2x2cm pieces. Fry them in butter until they are brown; add the stout (I am usually going for Guiness; leave if you go for a non-drinkers’ version) and the onions (cut into fairly big pieces). Let simmer and add water as required. This may take a while depending on the quality and the amount of meat you are working with.

Clean the bell peppers, (carrots)and mushrooms and cut everything into chunky pieces. Add to the goulash (check how long they need to get tender and go from there). I also added left-over salami and minced meat with this one and it turned out quite well actually (Those two ingredients are not traditional by any means. I just hate throwing food away).

Add the garlic, the chocolate and the seasoning, pepper & salt. Let simmer until you decided it is ready.

Serve with whipped cream. For the starch eaters you might want to have bread ready too.

Goulash only makes sense for a large group of people. If those are not available, try freezing medium-sized portions for your lunches.