300 g beef (no bones, some fat left)
3-4 potatoes, medium size
1 red pepper (not too big)
1 small parsnip root
2 tablespoons sweet paprika
2 or 3 stalks of celery, wrapped in a kitchen twine
6 tablespoons oil
½ teaspoon ground cumin
Salt and pepper
Wash and dice the meat and vegetables. Chop the onion. Sauté the meat and onion in a pan with 1 or 2 tbsp of oil (until the meat is completely white and the onions transparent). Add red pepper, stir and pour in ½ cup of hot water. Cover the soup and cook over low heat until the water evaporates. If you use a pressure cooker, set it to 30 minutes.
Then add the other vegetables, pour some more oil and 1 ½ liters of hot water. Season with salt, pepper and cumin. Also put the bunch of celery in the pan. Cover the goulash and let simmer 45-60 minutes more. For the pressure cooker count 20 minutes. When the soup is ready, let stew 10 minutes off the heat. Remove the bouquet of celery.
Serve the Goulash hot, sprinkled with chopped fresh parsley.