This was a special I did last year for Christmas. A Hungarian Goulash. For those that are not familiar with this dish, it's a beef stew that originates from Hungary.
Some unique spices that make this stew a Hungarian Goulash are smoked paprika and caraway seeds. I manage to get some free caraway seeds from a local spice shop so that was really nice of them to let me try it out first. It does give this dish a unique flavor and can't be replaced by any other spice.
For my goulash, I added some twist to it by adding corn, thyme, and beetroot. It's not your typical goulash but man does this taste brilliant.
Beetroot hasn't been commonly use here in Malaysia due to it being a little on the expensive side, but recently it's gotten cheaper due to it being farmed locally. It's saving lotsa cost and making it more affordable for locals. Really nutritious and pack full of flavor.
I start of by dicing up them beetroots and sauteeing them with some onions and carrots with butter. Add salt and pepper and saute for around 7-10 minutes. After that add in the caraway seeds and smoked paprika.
I use a whole canned tomato for this dish and then the beef goes in. Stew it for around 2-3 hours or until the beef is fork tender and you're done.
This dish was served with roasted potatoes and some toast. Super delicious and if you've never tried using beetroot in a stew, I highly recommend you trying it.
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